One Pot Chicken with Olives and Potatoes

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Chicken:

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 

Directions

  1. 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.
  2. 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.
  3. 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.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …