Chicken Stew with Olives and Lemon

  • jeanmf Posted: 11/19/08
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    I never would have thought to put all these things together in a stew but I don't know why--the flavors go together so beautifully! It's almost like chicken piccata in hearty stew form. It was easy to make and was wonderful comfort food for a cold autumn supper. I will definitely be making this one over and over again.

  • 1noazrk Posted: 12/18/09
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    Great recipe! My new favorite. I will definitely make this again and again!

  • Erica777 Posted: 01/20/10
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    This was a very tasty recipe, but I would suggest some changes. First, I think that boneless chicken breast would be a better choice for the meat. While I enjoy chicken thighs in some dishes, they seemed too fatty for this one. Second, I really didn't think that the green olives added anything to this dish, and I'm a huge green olive fan. I think that, with some added salt and pepper at the end, this dish had plenty of flavor already. Third, I did use about twice the artichoke hearts than called for, which worked really well! All in all, this was quite good. I just couldn't give it five stars, though.

  • PenelopeRB Posted: 02/06/11
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    I think this has potential. I think people will love this as is if they are fans of Lemon Chicken, which many friends love. I thought the flavors were missing something, maybe some sweetness? It was good, but not overwhelming, and not something I'll make again. I prefer a fresh tomato base with kalamata olives and capers, a chicken puttanesca or chicken provencale style dish, perhaps I'll make those with artichoke hearts next time.

  • mirandam4 Posted: 10/14/10
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    Wow. This is to die for! Not only did the recipe alone sound good, but when I read all of the rave reviews, I just had to try it. This exceeded my expectations and I will be making it again and again and again. I took leftovers to my co-workers and they all raved about it as well and wanted the recipe. Now they can't stop talking about this amazing stew. VERY good!!

  • scargosun Posted: 09/22/09
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    Fabulous! I loved the flavors of this dish. I wish I could describe it better other than it was delish! I bought a 12oz bag of the artichoke hearts and seeing as how I love them, I used the whole bag :) I really liked the parsley but if I was making it for others I might cut back a bit and then supply more at the table.

  • lynnielmm Posted: 05/26/09
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    We loved this recipe and would make for company anytime. My husband was still telling me the next day how much he enjoyed it. A couple of changes - marinated artichoke hearts for the frozen and egg noodles for the potatoes. Both because that's what I had on hand, and both worked great.

  • drholly Posted: 02/08/09
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    I love this! Have made it several times. My favorite variation is to substitute yams for the potatoes, and add some sauteed chard to the final dish. Delicious!

  • Mediocrates Posted: 01/09/10
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    this is probably my favorite sunset recipe. hands-down, the best thing to do with green olives or artichoke hearts. maybe even lemons.

  • marci1 Posted: 10/31/10
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    All the reviews are absolutely correct. This was great. Only change was that I used boneless breasts and added them back with the artichokes.

  • IdahoGal Posted: 02/17/09
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    Absolutely delicious! One of my all-time favorites. I made just as written - I wouldn't change a thing!

  • LeslieMcDaniel Posted: 08/10/10
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    Outstanding barely describes this recipe. Great stew for summer. Not too heavy or filling. Tastes very fresh with the lemon. I added fresh Oregano, very good. With leftovers tonight, I am going to sprinkle some feta cheese over the top, I think the flavors will blend beautifully. I doubled the amount of broth; I wanted plenty of juice.

  • jackie2830 Posted: 01/12/11
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    Great Mediterranean flavor....very different from the usual. I doubled all except the lemon and artichokes and after browning the chicken on the stove, put the remaining ingredients in my crockpot on low for 8 hours while I did errands....served with freshly baked multigrain bread....perfect, tender and delicious! Would be great for guests.

  • Revalani Posted: 03/14/09
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    I agree with the other reviewers; this recipe is perfect as written. All the flavors are bright and distinctive, yet they balance and blend really well.

  • JennySmith Posted: 01/25/10
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    This recipe is very, very good. I was surprised to find that it is a little bit spicy, despite not really having any sort of pepper or spice in it. I made the recipe per the instructions and found it very easy to make. This is a nice stew to make if you're looking for something a little different from the standard winter fare.

  • Ladyj217 Posted: 10/19/09
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    Bright fresh flavor and reheats so well!!

  • BibsMac Posted: 02/24/10
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    I make this recipe both ways, and it's always delicious. I prefer the original way with capers and green olives, but family/friends like the tomato and black olive version. I love making meals in advance and being able to heat and eat!

  • foxegurl266 Posted: 01/12/11
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    The chicken was amazing and the potatoes turned out well as well. The rest of the ingredients....neither I nor my husband cared for. It wasn't so much of a stew as it was large chunks of things and a little bit of liquid on the bottom.

  • edeangelo54 Posted: 12/18/10
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    Loved it! For those of you who aren't sure like I was, I believe this recipe is calling for chicken with no bones and no skin. I was confused by the term boned since I have heard boneless and bone in and deboned, so I assumed boned meant with bones, but you certainly don't want the bones in this.

  • imreallyhungry Posted: 02/19/11
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    Everyone loved this stew. It's a little monochromatic for me because I like colorful food, but will be making it again soon due to demand from my fam.

  • slreese Posted: 03/10/11
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    Loved this! A friend made this last night for dinner, and I came searching for the recipe. Wonderful flavor and very satisfying. Can't wait to make it at home.

  • NHquiltgirl Posted: 06/12/11
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    This was delicious AND easy! I made a slight change though. Being gluten intolerant, I browned the chicken without the flour, then added a little arrowroot to thicken the sauce. Would definitely make this again.

  • MotabWA Posted: 05/24/11
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    The original recipe included two variations—a red (tomato) version, and one with fish. I think I like the red version even more than this one. I was disappointed that they didn't include the variations with the online recipe, but I finally found the December 2006 issue and I'm including them here: >>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.

  • SaraBusse Posted: 06/03/11
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    Really delicious. We made a couple of subs - various fingerling potatoes (the purple ones added nice color), and marinated artichokes since I couldn't find frozen ones. Wonderful for a cool spring night.

  • BarbaraMann Posted: 01/13/12
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    Easy, flavorful recipe! As everybody else (see below) is doing, I made a few subs. I find canned artichokes are fine, and easier to keep around. And have you tried finding pitted green olives lately (unstuffed)?--I subbed with pitted Kalamata olives, which worked great! And the last sub?--I did this in the crockpot, as I was dealing with a little, scrawny rooster instead of thighs. First browned & sauteed as specified and then put everything in the slow cooker on high for 4 hours. Great stuff!

  • redcucina Posted: 01/16/12
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    This is very flavorful. I added some extra chicken broth and would add even more next time - otherwise there is very little sauce to the stew and we like to have some for mopping up with crusty bread. The only other change I would make would be to cut the olives in half to more evenly distribute the flavor throughout the dish.

  • sandyeandi Posted: 04/10/12
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    Loved it! Made it exactly as written and got rave reviews! Have made it several times.

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