White Wine and Olive Chicken Stew

    1 hour

    Chicken legs work well in this recipe as well, but may take a little longer to cook. Serve with saffron rice or crusty bread and salad.

    168 people made this

    Serves: 8 

    • 8 skinless, boneless chicken breast fillets
    • salt to taste
    • 2 tablespoons olive oil
    • 4 cloves garlic, crushed
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon freshly ground black pepper
    • 4 tomatoes, peeled and quartered
    • 20 green olives
    • 300ml (10 fl oz) dry white wine
    • 300ml (10 fl oz) chicken stock

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Season chicken with salt. Heat oil in a large frying pan over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and stock.
    2. Reduce heat to low and simmer uncovered for 45 minutes, or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

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    Reviews in English (126)


    Nice recipe, but how can you remove the garlic if it's crushed?  -  06 Jan 2017


    Very easy to make and lovely to eat. I've made this many times, it's great for a family meal or for entertaining. We usually serve it with couscous.  -  15 Dec 2016


    Our family and dinner guests enjoyed this dish last night with steamed rice. I had to prepare the dish early, so I browned the chicken, then put everything together and let it cook in a crock pot on high for 4 hours. During the last hour, I added fresh thyme, and it was wonderful! Thank you.  -  15 May 2002  (Review from Allrecipes US | Canada)