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.

Perla Meyers
Source: EatingWell Magazine, September/October 1992




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

346 calories; protein 31g 62% DV; carbohydrates 20.3g 7% DV; exchange other carbs 1.5; dietary fiber 5g 20% DV; sugars 0.7g; fat 14.1g 22% DV; saturated fat 3.1g 15% DV; cholesterol 129.6mg 43% DV; vitamin a iu 4447.8IU 89% DV; vitamin c 140.1mg 233% DV; folate 134.3mcg 34% DV; calcium 110.9mg 11% DV; iron 3.4mg 19% DV; magnesium 68.6mg 25% DV; potassium 867.4mg 24% DV; sodium 552.8mg 22% DV; thiamin 0.3mg 28% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Meditteranean Delight I also used boneless skinless chicken thighs but otherwise followed the directions only cutting the number of garlic cloves in half as it seemed excessive. The resulting dish was delicious and relatively healthy. Pros: This was healthy and went well with rice I had already prepared. Cons: It had several steps thus many dishes. Read More
Rating: 5 stars
The fact that this recipe has 2 of my husband's least favorite ingredients chicken and broccoli and I still gave it a rating of AWESOME should tell you something!! He liked it as well as our 4 year old son!! I did make a few changes but nothing minor. I used boneless skinless thighs because that's what I grabbed at the grocery store and just cooked it for 10-12 minutes instead of 20.. I did not use the flour to avoid carbs and gluten. I used chicken broth instead of the wine because I did not have any on hand. Again it's a must try and I certainly will time and time again!! Read More