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

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

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.

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