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Mediterranean Chicken Stew

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This simple and easy to prepare chicken stew is made with vegetables and mushrooms. Flavored with a mixed medley of herbs, this flavorful chicken stew has fresh green olives in it too and is great over hot cooked rice paired with a salad.
  Pork drippings/Cooking fat 1⁄2 Cup (8 tbs)
  Flour 1 Cup (16 tbs)
  Onions 2 Large, peeled sliced
  Tomatoes 3 , quartered
  Green olives 8
  Bay leaves 2
  Mixed herbs 1⁄4 Teaspoon
  Stock/Water 1 Cup (16 tbs)
  Mushrooms 1 Cup (16 tbs), sliced
  Salt To Taste
  Pepper To Taste

Heat fat in kettle.
Coat chicken pieces with flour to which salt and pepper have been added; brown on all sides.
Remove chicken from pan.
Add onions and tomatoes; fry about 5 minutes.
Add olives, bay leaves, and herbs.
Sprinkle with 2 tablespoons flour and a little salt and pepper; mix well.
Replace chicken; add enough stock or water to cover.
Put lid on kettle; simmer very slowly 2 to 2 1/2 hours, until chicken is tender.
When chicken is nearly done,add mushrooms; remove bay leaves.
Put chicken on large dish; arrange vegetables around.
Thicken stock with a little extra flour; adjust seasoning.
Pour some over chicken; serve rest separately.

Recipe Summary

Main Dish

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