Chicken thighs braised with lemon, olives, and garlic make a quick and tasty meal
Italian-style stew
Dan Goldberg

Chicken Stew With Olives and Lemon

Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde ― bright parsley, tart lemon, piquant capers, and green olives ― for a fresh, fast twist on cold-weather cooking.


This stew easily adapts to other flavor combinations. Some of our favorites:

Make it red: Add red chile flakes instead of the lemon zest (omit lemon juice), and substitute 1 can (14 oz.) petite diced tomatoes, with juices, for the white wine. Omit potatoes and use black olives instead of green.

Try fish: Replace chicken with halibut chunks, omitting step 1 and skipping the browning in step 2 (simply sauté the garlic, capers, and lemon zest in the oil). Sprinkle the fish with salt and pepper, add to the stew with the artichokes, and cook until opaque in the center.Browse hundreds more chicken main-dish recipes in Sunset’s Kitchen Assistant »

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