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3/11 -- made this again with bone in, skin on, "thunder" thighs ! Baked in the dutch oven instead of stove top -- 400* for 45 min., then 350* for 45 minutes. The aroma was awesome -- and all the flavors melded in a perfect stew. We ate most of the liquid, so for leftovers will likely serve with potatoes or couscous.
9/10 This was tasty -- I was searching for a way to have the chicken almost "melt" -- and guess this will be as good as it gets when using sl/bl breasts. Made 1/2 recipe and let it simmer for almost 1 hour. Seemed like a more labor-intense effort for not spectacular results. Thanks for sharing, toni.
This was a delicious, filling, easy to make stew. As one reviewer said, it definitely has a salty tang to it. Mine came out more stewlike than the picture so I served it in bowls with crusty bread to sop up the tasty broth. Will definitely make again.
This was really good, easy to put together, and truly comforting for a cold night. My family didn't love it as much is I did, but I outrank them when posting reviews! :-) My 3-yr old gobbled up his chicken but didn't touch the chick peas, the 7-yr old did the opposite. I guess you can't please them all, eh? Thanks for this delicious dinner, Toni!
Absolutely wonderful. The olives and lemon mix is inspired and they lend a wonderful salty tang to the stew. The chicken is cut it with a spoon tender. After I had it on the go I discovered that I'm out of chick peas and had to use white kidney beans in their place and tiny white potatoes instead of the red. They were one bite size so I left them whole. I have to say I enjoyed every bite right down to the last spoonful of the broth. I made a 1/2 recipe and the recipe still worked perfectly. Thank you Toni for a true treat . Made for Photo Tag.
What can I say besides, "this is outstanding". The stuffed olives really make this stew "pop" in flavor. We also found the lemon juice enhanced the broth. I highly recommend this stick-to-your ribs comforting stew. Thanks for sharing, justcallmetoni !