Black olives and lemon juice join steamed broccoli to make a rich-tasting sauce to spoon over sautéed chicken thighs and garlic cloves. Serve this stew over brown rice or barley.
Active Time: 55 minutes |
Total Time: 1 1/4 hours
16 large cloves garlic, unpeeled
1 bunch broccoli, (1 1/4 pounds) , trimmed into florets
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds bone-in chicken thighs, skin and fat removed
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
1 cup reduced-sodium chicken broth
4 sprigs fresh thyme, or 1/2 teaspoon dried
1 teaspoon cornstarch or arrowroot
1 tablespoon water
8 black olives, pitted
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Place garlic cloves in a small saucepan and cover with water. Bring to a boil. Cook for 5 minutes. Drain, slip off skins. Set aside.
Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Steam broccoli until tender-crisp, 4 to 5 minutes. Remove from the steamer. Set aside. (Alternatively, microwave broccoli with 1/4 cup water, covered, on High for 3 to 5 minutes. Drain.)
Combine flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture, shaking off excess.
Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned on all sides, 4 to 5 minutes total. Transfer the chicken to a plate.
Pour wine into the pan and bring to a boil, stirring to scrape up any browned bits. Boil for several minutes until reduced to 1/4 cup. Add broth, thyme and the reserved garlic cloves; bring to a boil. Reduce heat to low and add the reserved chicken. Cover and simmer until the chicken is cooked through, about 20 minutes. With a slotted spoon or tongs, transfer the chicken and garlic to a platter and keep warm.
Dissolve cornstarch (or arrowroot) in water in a small bowl. Stir into the pan and simmer, stirring, for 30 seconds to 1 minute, or until slightly thickened. Add the reserved broccoli and heat through. Add olives and lemon juice. Spoon the broccoli sauce over the chicken and garlic. Garnish with parsley.
Per serving :
15 g Fat;
4 g Sat;
7 g Mono;
87 mg Cholesterol;
20 g Carbohydrates;
30 g Protein;
5 g Fiber;
380 mg Sodium;
769 mg Potassium