Italian-Style Chicken Stew
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Italian-Style Chicken Stew

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85 min
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30 min
Chicken Thighs/Drumsticks
Plain flour
12 cups
Olive Oil
Fresh Rosemary
12 bunch
Garlic Bulb
White Wine
or chicken stock
500 ml
Baby New Potatoes
1.2 kg
Mixed Olives
stone in
1 handful
Seasonal Greens
1 kg
Green Beans
400 g
Extra Virgin Olive Oil
How to cook
  • Preheat the oven to 190°C.
  • Place the flour in a bowl, season with sea salt and black pepper, then add the chicken and toss to coat.
  • Heat some oil in a large casserole pan on medium heat, add chicken and fry until golden all over.
  • Add strip in the rosemary, then break up the garlic bulb and add the unpeeled cloves.
  • Fry for a few more minutes, then add the wine or stock and the potatoes.
  • Destone and tear in the olives, bring to a boil, then cover with tin foil and cook in the oven for 1 hour, or until the meat is cooked through.
  • Remove the lid for the last 10 minutes to crisp up the chicken.
  • If the sauce is a little thin, place the pan on high heat with the lid off, bring to the boil then simmer for 5 minutes, or until thickened.
  • Meanwhile, bring a large pan of salted water to a boil.
  • Trim and shred the greens, trim the beans, then cook in boiling salted water for 5-6 minutes, then drain.
  • Drizzle with extra virgin olive oil, add a squeeze of lemon juice, then season to taste, toss together and serve alongside the stew.
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