My Chicken Stew with Black Olives is like the laid-back cousin of chicken cacciatore. It's got all the good stuff—chicken, olives, and a tasty tomato-wine sauce—but with a casual vibe that makes it all its own.
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It's another frigid day here in Minneapolis, with low temperatures and snow on the ground. You don't have to persuade me to stay inside. It is definitely a comfort food kind of day, so I decided to bring a childhood memory back to life.
This recipe holds a special place in my heart, as it transports me back to my childhood, to the age of 7 or 8 when my grandmother used to make a similar stew using rabbit meat.
Her kitchen was always filled with the comforting aroma of simmering sauce and spices, creating an everlasting impression on my young culinary senses.
Why I Love This Recipe
- Flavor Complexity: Between the briny olives, zesty lemon, and aromatic spices, this stew is a true celebration of flavors. The wine lends a richness that complements the dish, making every bite something to savor.
- Versatility: This stew is adaptable; it embraces whatever you've got in the fridge. Whether it's bone-in chicken thighs or a tender chicken breast, the dish always turns out delicious.
Key Ingredients
- Chicken: The original recipe calls for 2 pounds of any chicken parts—bone-in or boneless. Thighs, drums, and breasts are all great choices. You can replace the chicken with turkey or rabbit meat, staying true to my grandmother's original version.
- Onions: 2 medium-sized yellow onions, chopped. Red onion could work for a milder, sweeter flavor.
- Oil: 3 tablespoons of vegetable or olive oil.
- Bay Leaves and Black Peppercorns: Add an aromatic depth.
- Liquid: 1 cup of water or chicken broth. You can replace it with vegetable broth for a different flavor base.
- Tomato Sauce: 1 cup adds richness and color. Crushed tomatoes or tomato paste diluted in water work here as well.
- White Wine: 1 cup for depth and acidity. Replace it with more chicken broth or a splash of white wine vinegar for non-alcoholic options.
- Lemon Slices: 3-4 slices, skin and white part removed. If slices are not available, a bit of lemon juice can be added instead.
- Mustard: 1 teaspoon to cut through the richness.
- Black Olives: 20-25 medium-sized, quality, brined olives. Substitute with green olives, as long as they're brined and full of flavor.
- Thyme: ½ teaspoon to round out the flavors. Use oregano if thyme is not available.
Notes
As a dish that follows what's available, this recipe will ask for black olives, but sometimes green ones are used.
I would say, like in many of my recipes on this blog, use your favorite ones, as long as they are real, quality, brined olives and not those things that come in a can or a jar with a uniform hole where the seed used to be and taste of nothing.
The flavors in this chicken stew with black olives are diverse and interesting together, and I am surprised now when I think about, how young I was and how much I loved this stew made by grandma.
There is wine involved, but during the cooking process, the alcohol evaporates, and the flavors infuse the entire dish. There are also thyme, lemons, and bay leaves that make the dish so interesting.
How To Make Chicken And Black Olives Stew
Step 1. Prep the Chicken: Season your choice of chicken parts with a dash of salt and pepper. This helps lock in those essential flavors right from the get-go.
Step 2. Sear the Chicken: Heat up a heavy-duty pan over medium heat and add the oil. If you're using chicken with skin, make sure to place it skin-side down first. Let it sear until it's a beautiful golden brown and easy to flip. Repeat for the other side and then remove the chicken from the pan.
Step 3. Cook the Onions: In the same pan, toss in the chopped onions. Sauté them until they turn translucent, soaking up all that leftover chicken goodness.
Step 4: Simmer Away: Pour in your choice of water or chicken broth and lower the heat to medium-low. Return the chicken to the pan and let it all simmer until tender.
Step 5. Preheat the Oven: While the chicken is simmering, preheat your oven to 350°F (180°C). This dish will finish cooking in the oven, bringing all the flavors together.
Step 6. Add the Aromatics: It's time to infuse this stew with personality. Add in the black olives, bay leaves, thyme, black peppercorns, and lemon slices. Let it simmer for a few more minutes to meld the flavors.
Step 7. Mix the Sauce: In a separate bowl, whisk together the tomato sauce, white wine, and mustard. Pour this mixture over the chicken, making sure it's well-distributed.
Step 8. Season and Bake: Do a quick taste test and adjust the seasoning. Remember, the olives already add some saltiness. Once you're satisfied, transfer the pan to the preheated oven. Bake for about 20 minutes or until you see oil rising to the top of the tomato sauce.
Step 9. Check the Consistency: If you find the sauce too thick, feel free to add a splash of water or some extra broth.
Step 10. Serve and Enjoy: This stew is versatile; it's perfect whether served hot or cold. And don't forget some rustic bread for dipping into that amazing sauce!
Expert tips:
- Use bone-in chicken for a deeper flavor profile.
- Opt for a dry white wine for a balanced richness.
- Serve with rustic, homemade bread—like my No-Knead Bread recipe—to soak up every last drop of sauce.
- When the oil rises to the top of the tomato sauce, it's a sign that your stew is ready to enjoy.
Leftovers Storage
Store the stew in an airtight container for up to 3 days in the fridge. To reheat, simply warm it over low heat on the stovetop.
Recipe Faqs
While white wine adds a wonderful depth and complexity, you can substitute it with chicken broth or a splash of white wine vinegar for a non-alcoholic version.
Yes, this stew actually tastes better the next day, as the flavors have more time to meld together. Just reheat it before serving.
As long as you're using gluten-free broth and make sure your mustard and other condiments are gluten-free, this dish should be safe for those avoiding gluten.
The consistency of the sauce can be adjusted by adding more liquid or allowing the stew to cook uncovered for a few more minutes to reduce the sauce.
Enjoy! I can assure you this dish is fantastic and one of my family's absolute favorites.
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📖 Recipe
Chicken Stew With Black Olives
Ingredients
- 2 pounds chicken any part of chicken is good, bone-in or no bone- drums, thighs, breast
- 2 medium onions chopped
- 3 tablespoons vegetable oil or olive oil
- 2 bay leaves
- 10 black peppercorns
- 1 cup water or chicken broth
- 1 cup tomato sauce
- 1 cup white wine
- 3-4 slices of lemon remove the skin and the white part
- 1 teaspoon mustard
- 20-25 medium black olives
- ½ teaspoon thyme
Instructions
- Season chicken with salt, pepper.
- Place a heavy pan on the stove on medium heat and drizzle it with oil.
- If you use chicken parts with the skin on, place chicken skin side down and do not move it until it reaches a deep golden brown and it's easy to turn. Flip the chicken on the other side and brown it as well. Remove the chicken and set aside.
- Add the chopped onion to the pan.
- Saute the onion until becomes translucid and develops flavor. Add the water(or chicken broth) and lower the heat to medium low. Return the meat to the pan and let it simmer until the chicken is tender.
- Meanwhile, preheat oven to 350F/180C. (We will finish the stew in the oven later.)
- Add to the pan the olives, bay leaves, thyme, black peppercorns, and slices of lemon, and continue to simmer everything for a few more minutes.
- Meanwhile, mix together tomato paste, wine and mustard.
- Pour the mixture over the chicken.
- Season with salt and pepper. (We did not add salt at the beginning, because the olives are already salty).
- Place the pan in the oven and bake it for about 20 minutes, so the tomato sauce forms. It is ready when you see the oil rising on top of the sauce. If you feel that the sauce is too thick, a little bit of water or broth can be added.
- Serve it with rustic bread to dip in the sauce.
Juli says
What would you call this in Romanian?
The Bossy Kitchen says
Hi Juli, I would probably call it: Pui Cu Masline.