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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

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 20.3g; dietary fiber 5g; sugars 0.7g; fat 14.1g; saturated fat 3.1g; cholesterol 129.6mg; vitamin a iu 4447.8IU; vitamin c 140.1mg; folate 134.3mcg; calcium 110.9mg; iron 3.4mg; magnesium 68.6mg; potassium 867.4mg; sodium 552.8mg; thiamin 0.3mg.
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