One Pot Chicken with Olives and Potatoes
One Pot Chicken with Olives and Potatoes
Try this quick and easy recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Stewing
  • Preparation Time 20 minutes
  • Cooking Time 20 minutes
  • Yield 4 - 6 servings
As seen on Tia Mowry At Home
Ingredients
  • Chicken:
  • ¼ cup All-Purpose Flour 
  • 1 teaspoon Sea Salt  
  • ½ teaspoon Garlic powder  
  • ½ teaspoon Dry Mustard  
  • ½ teaspoon Smoked Paprika  
  • ½ teaspoon Black Pepper  
  • 6 boneless, skinless Chicken thighs  
  • 4 tablespoons Olive Oil  
  • Sauce and Vegetables:
  • 1 medium yellow Onion, chopped 
  • 2 cloves Garlic, thinly sliced  
  • 1 teaspoon Kosher Salt  
  • 1 teaspoon Cumin  
  • ½ teaspoon Turmeric  
  • ⅛ teaspoon Cayenne  
  • ¾ cup White Wine, such as Pinot Grigio  
  • 4 cups Chicken stock 
  • 2 sprigs fresh Thyme  
  • 2 small Yukon Gold Potatoes, cut into ½-inch cubes  
  • 1 Lemon, 4 thin slices plus the juice of the remaining Lemon  
  • ½ cup pitted green Olives  
  • Salt and Pepper  
  • ¼ cup fresh Parsley leaves, chopped  
Method
  1. For the chicken:
  2. In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside
  3. Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the Olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit
  1. For the sauce and vegetables:
  2. To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve

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