Chicken Stew with Olives

Chicken Stew with Olives

There’s nothing more cozy than a homey chicken stew with pops of delicious olives! Serve it with a good crusty bread, perfect for dipping in the flavorful sauce.

  • prep
  • cook
  • 6 servings


  • 6 bone-in, skin-on chicken thighs

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons olive oil

  • 1 small onion, sliced

  • 1 red bell pepper, sliced

  • 4 cloves garlic, minced

  • 1 teaspoon anchovy paste

  • 2 tablespoons tomato paste

  • 1 cup chicken broth

  • 1 teaspoon sugar

  • 1/2 teaspoon dried thyme

  • 1 bay leaf

  • 1 cup Lindsay Olives Crafted Medium Green Ripe Pitted Olives

  • Crusty bread, for serving

Cooking Directions

  1. Season the chicken thighs generously on all sides with salt and pepper.

  2. In a Dutch oven over medium heat, heat the oil. Brown the chicken thighs on all sides, then set aside on a plate to rest. Discard any excess oil, leaving about 2 tablespoons in the pan.

  3. Lower the heat to medium-low. Add the onions, bell pepper, and garlic, and cook for about 5 minutes, until the onions are soft. Stir in the anchovy paste and tomato paste, followed by the chicken broth, sugar, thyme and bay leaf. Nestle chicken into the sauce. Let it come to a boil, then lower heat to simmer. Cover the pan and cook for about 10 minutes, or until the chicken is fully cooked, with an internal temperature of 165°F. Nestle the olives into the stew, and cook for about 5 minutes more. Season to taste with salt and pepper. Serve with crusty bread.