Best 5 Crispy Chicken Stew With Lemon Artichokes Capers And Olives Recipes

The harmony of the crispy chicken and the tangy flavor of lemon, capers, olives, and artichokes is an exceptional combination that takes your taste buds on a tantalizing journey. While the crispy chicken is the star of this stew, the supporting cast of ingredients forms a beautiful ensemble, adding layers of flavor and complexity to the dish. With this recipe, your kitchen becomes a culinary theater, and you're the chef conducting the symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES RECIPE - (4.2/5)

Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe - (4.2/5) image

Provided by Dr_Mom

Number Of Ingredients 14

Ingredients

1 tbl granulated garlic
1 tsp sea salt
1 tsp dried oregano
2 pounds bone-in, skin-on chicken thighs
2 tbls ghee or olive oil
1/2 red onion, peeled, and chopped
2 garlic cloves, minced
1/4 c. capers with brine
1/2 lemon, thinly sliced
1/4 c. white wine
3 c. Chicken Bone Broth (N.B. Chicken broth will do in a pinch but bone broth has a more earthy flavor)
2 c. canned artichoke hearts
1 c. Kalamata olives
1 1/2 tsp chopped fresh oregano

Steps:

In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours. When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat. Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside. In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices. Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes. Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes. Add the artichoke hearts and olives and continue simmering for 10 minutes. Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop (Note, I leave the thighs whole as in the picture). Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano. Do Ahead: The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES

Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives image

We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.

Provided by Katherine & Ryan Harvey

Categories HarperCollins Soup/Stew Chicken Artichoke Olive Kid-Friendly Healthy Small Plates

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon granulated garlic
1 teaspoon sea salt
1 teaspoon dried oregano
2 pounds bone-in, skin-on chicken thighs
2 tablespoons ghee or olive oil
1/2 red onion, peeled, and chopped
2 garlic cloves, minced
1/4 cup capers with brine
1/2 lemon, thinly sliced
1/4 cup white wine
3 cups Chicken Bone Broth
2 cups canned artichoke hearts
1 cup Kalamata olives
1 1/2 teaspoons chopped fresh oregano

Steps:

In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
Add the artichoke hearts and olives and continue simmering for 10 minutes.
Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
Do Ahead:
The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

LEMON CHICKEN WITH ARTICHOKES AND CAPERS

Lemon Chicken With Artichokes and Capers image

Boneless chicken in a lucious sauce full of flavour. Lemon, capers, artichokes,mushrooms,... who could ask for more! Linguini or rice are the perfect accompaniment.

Provided by MarieRynr

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1/2 medium onion, sliced
2 cloves garlic, crushed
1 lb boneless skinless chicken breast, chopped
6 ounces button mushrooms, halved
2 tablespoons flour
1 cup chicken broth
1/4 cup dry white wine or 1/4 cup chicken broth
1 lemon, juice of
1 grated lemon, zest of
1 (6 ounce) jar marinated artichokes, drained and halved
salt and pepper
2 tablespoons capers, to taste

Steps:

Heat the olive oil in a large skillet.
Add the onion and garlic and cook for three minutes.
Add the chicken and cook until lightly browned.
Add the mushrooms and cook 2 minuts more.
Add the flour and cook 1 minute, stirring.
Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
Add the artichokes.
Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
Season with salt and pepper.
Serve the chicken and sauce over linguini or rice and garnish with the capers.

LEMON AND ARTICHOKE CHICKEN STEW

Lemon and Artichoke Chicken Stew image

Make and share this Lemon and Artichoke Chicken Stew recipe from Food.com.

Provided by threeovens

Categories Stew

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb chicken thigh, cut into 1 inch pieces
1 tablespoon olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
2 1/2 cups chicken broth
12 ounces potatoes, scrubbed and cut into 1/2 inch dice
2 tablespoons capers
9 ounces frozen artichoke hearts, thawed

Steps:

In a bowl, combine flour, salt, and pepper. Toss chicken in the seasoned flour.
Heat oil in a Dutch oven over medium high heat. Add chicken and cook until browned on all sides, about 6 minutes.
Reduce heat to medium. Add lemon juice and zest and 1/2 cup of the chicken broth. Cook while stirring, until liquid is slightly thickened about 1 or 2 minutes.
Add remaining broth, potato, and capers. Cover pot and simmer until potato is tender, about 10 minutes.
Add artichokes and cook another 5 minutes and serve.

CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES

Crispy Chicken Thighs With Peppers, Capers and Olives image

The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.

Provided by David Tanis

Categories poultry, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

Ingredients

6 large bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt (Diamond Crystal) and black pepper
2 garlic cloves, grated or minced
2 large sprigs rosemary, very roughly chopped
Pinch of red-pepper flakes
Grated zest and juice of 1 small lemon (about 1 teaspoon zest and about 3 tablespoons juice)
4 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
2 medium red onions, sliced in 1/4-inch half-moons (about 3 cups)
6 bell peppers, in assorted colors, if possible, sliced 3/8-inch lengthwise (about 8 cups)
Kosher salt (Diamond Crystal) and black pepper
3 garlic cloves, grated or minced
Pinch of red-pepper flakes
1/2 cup green olives (like Castelvetrano)
1/2 cup black olives (like Niçoise)
2 tablespoons red wine vinegar
1 tablespoon capers, roughly chopped
Pinch of dried oregano

Steps:

Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Use high-quality ingredients: The better the quality of your ingredients, the better your stew will taste. Look for fresh, organic produce and free-range, antibiotic-free chicken.
Brown the chicken well: Browning the chicken before you add it to the stew will help to develop its flavor and give it a nice golden color.
Use a variety of vegetables: The more vegetables you add to your stew, the more nutritious and flavorful it will be. Some good options include carrots, celery, onions, potatoes, and zucchini.
Season your stew well: Don't be afraid to add plenty of seasonings to your stew. This will help to bring out the flavors of the other ingredients and make your stew more delicious.
Simmer your stew for at least 30 minutes: This will give the flavors time to meld and develop. The longer you simmer your stew, the better it will taste.

Conclusion:

This crispy chicken stew with lemon, artichokes, capers, and olives is a delicious and hearty meal that is perfect for a cold winter night. It is also a great way to use up leftover chicken. Serve this stew with a side of crusty bread or rice, and enjoy!