Recipe courtesy of Tia Mowry
Episode: New Friends
One Pot Chicken with Olives and Potatoes
1 hr 15 min
1 hr 15 min
4 to 6 servings
1 hr 15 min
1 hr 15 min
4 to 6 servings


  • 1/4 cup all-purpose flour
  • 1 teaspoon sea salt 
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon dry mustard 
  • 1/2 teaspoon smoked paprika 
  • 1/2 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 
  • 1/2 teaspoon turmeric 
  • 1/8 teaspoon cayenne 
  • 3/4 cup white wine, such as Pinot Grigio 
  • 4 cups chicken stock
  • 2 sprigs fresh thyme 
  • 2 small Yukon Gold potatoes, cut into 1/2-inch cubes 
  • 1 lemon, 4 thin slices plus the juice of the remaining lemon 
  • 1/2 cup pitted green olives 
  • Salt and pepper 
  • 1/4 cup fresh parsley leaves, chopped 


For the chicken: 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.

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.

For the sauce and vegetables: 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.


Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Homemade Chicken Pot Pie

Recipe courtesy of Kelsey Nixon

One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans

Recipe courtesy of Bobby Deen

Roasted Chicken Pot Pie

Recipe courtesy of Tiffani Thiessen

Chicken Pot Pie

Recipe courtesy of Tyler Florence

Chicken Pot Pie

Recipe courtesy of Cooking Channel

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Mexican Style Chicken Pot Pie

Recipe courtesy of Laura Vitale


Trending Videos

So Much Pretty Food Here