Italian chicken stew

Contributed by Preston Maring, MD

Italian chicken stew

This recipe for a basic Italian chicken stew is cooked in a tagine (a really cool Moroccan ceramic flat-bottom pan with a tent-like lid), but a heavy covered Dutch oven or other large covered sauté pan would work just fine.

From your local farmers' market, pick up a pound of white, red, or yellow potatoes and some parsley. You will need to visit the grocery store for the rest of the ingredients. It will be months before fresh tomatoes are grown locally so I resort to the canned variety rather than passing on tomatoes for the whole winter.

This dish is great for a cold winter evening. It freezes well making an excellent, quick dinner another night.

Servings: 6


  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons flour
  • 1 1/2 teaspoons salt and black pepper
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoons capers, rinsed, and drained
  • 1/4 to 3/4 teaspoons crushed red chilies
  • 28 ounce can diced tomatoes
  • 1 3/4 cup chicken broth
  • 1 pound potatoes cut into 1" chunks
  • 2 8 ounce jars artichoke hearts, rinsed, and drained
  • 1/2 cup chopped parsley
  • 8 to 12 green or black olives, pitted and cut in half


  1. Mix the flour, salt, and pepper in a Ziploc bag. Add the chicken and shake to coat.
  2. Heat the oil over medium-high heat until the oil is shimmering. Shake off excess flour and brown the chicken on both sides in two batches.
  3. Remove the chicken and reduce the heat to low. Sauté the garlic, chilies, and capers for about thirty seconds until fragrant.
  4. Add the tomatoes and their juices. Cook, stirring occasionally until the juices are reduced a bit.
  5. Add the broth, chicken, and potatoes. Cover and simmer for about 10 minutes.
  6. Add the artichokes, cover, and simmer another 10 minutes or until the potatoes are tender.
  7. Stir in the parsley and olives. Season to taste.