Lemon and Olive Chicken Stew

Inspired by Food52’s Chicken that Fancies Itself Spanish


  • 1.5lbs of Grow and Behold Chicken Breast Filets, cut into 1-inch cubes
  • 1 14oz can of diced tomatoes
  • 1 small fennel bulb, diced
  • 1 small onion, diced
  • 2 small preserved lemons, minced
  • 1 cup of pitted green olives, roughly chopped
  • 1/2 cup red wine
  • Canola oil
  • Salt and pepper, to taste
  • Cilantro or parsley, to garnish (optional)


  • Heat the oil in a large saute pan and once hot, add the chicken pieces (working in batches if needed), and cook for ~5 minutes, or until chicken is fully cooked. Set aside cooked chicken on a plate.
  • In the same pan, add the onions and fennel and saute. Add a splash of red wine to deglaze the pan and cook over a medium heat, until onions and fennel have cooked (~7 minutes). Add more wine if the liquid in the pan has fully reduced.
  • Add the tomatoes, lemon and olives, and let simmer for another 10 minutes. Add the chicken, plus salt and pepper to taste, and let simmer for another few minutes.
  • Garnish with herbs, and serve over rice or sauteed greens.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s