Description
Chicken Stew with Black Olives is a rustic, savory, Mediterranean-style dish simmered low and slow with onions, bay leaves, wine, tomato sauce, lemon, and plenty of tender black olives. It’s cozy, bright, and full of comforting depth.
Ingredients
Units
Scale
- 2 pounds chicken (any parts — drumsticks, thighs, or breast; bone-in or boneless)
- 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 lemon slices, skin and white pith removed
- 1 teaspoon mustard
- 20-25 medium black olives
- 1/2 teaspoon thyme
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
- Add the chicken pieces and sear lightly on all sides.
- Stir in bay leaves and black peppercorns.
- Pour in the water or chicken broth, tomato sauce, and white wine. Mix well.
- Add the lemon slices and mustard, stirring to combine.
- Bring to a simmer, reduce the heat, cover, and cook for 35–40 minutes — until the chicken is tender.
- Add the black olives and thyme. Simmer uncovered for an additional 10 minutes to deepen the flavors.
- Serve warm with rice, mashed potatoes, couscous, or crusty bread.
Notes
- Use pitted black olives for easier eating.
- Bone-in chicken adds extra richness to the stew.
- Add a pinch of sugar if you prefer a less acidic sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg