Ingredients
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1/4 cup flour
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon olive oil
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1/2 cup white onion, diced 1/4 inch pieces
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8 garlic cloves, finely chopped
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1/2 cup fresh squeezed lemon juice (about 2-3 lemons)
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2 1/2 cups fat free chicken broth
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1/2 cup water
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1 1/4 lbs small red potatoes, quartered (look for potatoes about 2 inches in size)
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2 cups cooked chickpeas (canned rinsed and drained is fine)
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1/3 cup chopped parsley
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4 bone-in skinless chicken breasts, cut in half crosswise (about 2 to 2 1/2 pounds total, if your pieces are smaller use additional pieces)
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16 small pimento stuffed olives, thinly sliced
Instructions
- Combine flour with 1/4 teaspoon each salt and pepper. Dredge chicken pieces in flour, shaking of any excess. Reserve remaining flour.
- Place 1/2 tablespoon oil in a large Dutch oven over medium heat. Brown 1/2 the chicken for 2 minutes until a little golden; turning and cooking another 2 minutes. Remove chicken to plate Repeat with remaining chicken.
- Cook onions in the Dutch oven for 2 minutes. Add garlic and cook an additional minute until fragrant. Stir in the remaining flour, lemon juice, chicken broth and water. Bring liquids to a boil.
- Add in the quartered potatoes, chickpeas and olives and stir. Nestle the chicken breasts bone side up into the stew. Reduce to a simmer, cover and cook for 15 minutes.
- Taste the liquid and adjust salt and pepper as needed. Turn the chicken pieces and continue to cook 5 to 10 minutes until potatoes are tender and chicken is cooked through.
- Stir in parsley and cook one minute.
- Ladle into serving bowls.
- (My nephews have asked me to note these are smaller "girly" portions so if you are serving teens or others with larger appetites, adjust the serving amounts accordingly).