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Chicken stew with olives and white wine
Chicken stew with olives and white wine

Chicken stew with olives and white wine

Preparation 20 min
Cooking time 1 h 20 min
Servings 4 to 6


  • 4 chicken thighs, halved (1.2 kg [2 1/2 lb])
  • 80 ml (1/3 cup) flour
  • 10 ml (2 tsp) salt
  • 5 ml (1 tsp) freshly ground pepper
  • 30 ml (2 tbsp) olive oil
  • 2 medium onions, coarsely sliced
  • 4 sticks celery, cut in 5 cm (2 in) lengths
  • 250 ml (1 cup) white wine
  • 250 ml (1 cup) chicken broth
  • 2 medium tomatoes, cut in wedges
  • 250 ml (1 cup) mixed olives, pitted
  • 3 cloves garlic, halved


  1. In a large bowl, combine the flour, salt and pepper.
  2. Add the pieces of chicken and coat well.
  3. In a large and heavy saucepan, heat the oil and brown the chicken, four pieces at a time, about 5 minutes.
  4. Transfer to a plate and set aside.
  5. In the same saucepan, brown the onion and celery, about 5 minutes.
  6. Deglaze with the wine and let evaporate, 5 minutes. Add the broth, tomatoes, olives, garlic and chicken.
  7. Cover and cook one hour over very low heat, stirring from time to time.
  8. Serve with a green salad and roasted potatoes, rice or pasta.
Availability in stores