Creamy Chicken Stew is an easy and tasty main dish, perfect for a Sunday family lunch or a festive occasion. It's ready in less than an hour with just a few readily available ingredients: chicken breast and broth, Taggiasca olives, onion, and herbs.
We will show you how to make it tender, succulent, and super creamy: just cut the chicken into chunks, brown them in a pan with a drizzle of oil, then add them to the soffritto of onion, garlic, chopped olives, a sprig of thyme, and rosemary. Once flavored, all that's left to do is cover them with hot broth (or vegetable broth), then let them cook over low heat, covered, for about half an hour.
The result is a tasty dish, best served with a side of grilled peppers, sautéed mushrooms, pan-fried artichokes, or any other seasonal vegetables you like.
Ingredients
How to Make Creamy Chicken Stew With Taggiasca Olives
First, clean the onion and chop it finely, then also chop the rosemary sprigs.
First, clean the onion and chop it finely, then also chop the rosemary sprigs.
Proceed to roughly chop the pitted olives as well.
Proceed to roughly chop the pitted olives as well.
Cut the chicken breast into fairly large cubes.
Cut the chicken breast into fairly large cubes.
Transfer them to a bowl and cover them completely with flour, then eliminate the excess.
Transfer them to a bowl and cover them completely with flour, then eliminate the excess.
Pour a drizzle of oil into a pan and, when it is hot, brown the chicken pieces until golden brown on all sides, but not cooked through.
Pour a drizzle of oil into a pan and, when it is hot, brown the chicken pieces until golden brown on all sides, but not cooked through.
Take the chicken and set it aside in a bowl.
Take the chicken and set it aside in a bowl.
At this point, drain the used oil from the pan, add another drizzle of extra virgin olive oil, and gently sauté the chopped onion. Once softened, add a clove of garlic, the pitted olives, the rosemary and the thyme.
At this point, drain the used oil from the pan, add another drizzle of extra virgin olive oil, and gently sauté the chopped onion. Once softened, add a clove of garlic, the pitted olives, the rosemary and the thyme.
Return the chicken to the pan with the seasoning and stir to coat it. Cook for a few minutes, season with salt and spice with a little freshly ground pepper.
Return the chicken to the pan with the seasoning and stir to coat it. Cook for a few minutes, season with salt and spice with a little freshly ground pepper.
Then cover with the chicken broth kept warm.
Then cover with the chicken broth kept warm.
Cover the pan with a lid and let the meat cook for about 30 minutes, over low heat, stirring occasionally.
Cover the pan with a lid and let the meat cook for about 30 minutes, over low heat, stirring occasionally.
At the end of cooking time, the chicken should be tender, easy to flake and cooked through. Remove the lid.
At the end of cooking time, the chicken should be tender, easy to flake and cooked through. Remove the lid.
Stir and let the cooking liquid reduce for a few more minutes, then transfer everything to a serving dish.
Stir and let the cooking liquid reduce for a few more minutes, then transfer everything to a serving dish.
Enjoy it while still piping hot!
Enjoy it while still piping hot!
FAQs
What is The Best Cut of Chicken to Use for Chicken Stew?
We used chicken breast, but if you prefer, you can use other chicken parts, such as the thighs, an even more tender and flavorful cut. Alternatively, you can also use turkey or veal.
Can I Add Anything Else to Chicken Stew?
If you like, you can add a diced potato to the recipe for an even thicker and more substantial sauce, some fresh or frozen peas, or a couple of rehydrated and chopped dried porcini mushrooms. You can also add a spicy note with a pinch of paprika or sweet curry, or create a "red version" by adding a little tomato paste.
How to Store Any Leftovers
Once ready, the chicken stew can be stored in the refrigerator, tightly closed in an airtight container, for up to 2 days. If you used only fresh ingredients, you can freeze it for up to 1 month.
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