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One Pot Spanish Chicken Stew Recipe
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
25
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course
Soup, Stew
Cuisine
Spanish
Ingredients
▢
3
lb
chicken legs and breasts
▢
1
medium onion
,
(chopped)
▢
3
cloves
garlic
,
minced
▢
½
cup
pine nuts
▢
½
fresh lemon
▢
3
cups
chicken stock
▢
1
cup
dry white wine
,
(such as: Sauvignon Blanc)
▢
2
tablespoon
olive oil
▢
3-4
whole medium potatoes
,
(washed and quartered)
▢
⅓
cup
lemon juice
▢
½
cup
fresh parsley
,
chopped
▢
3
tablespoon
fresh thyme
Instructions
Preheat the oven to 350F.
In a large dutch oven, heat the olive oil over medium-high heat. Cook the chicken until browned. Transfer the chicken to a large plate. Set aside.
Add onion into the dutch oven and keep stirring for about 5 minutes. Turn off the heat.
Add the chicken back into the dutch oven, potatoes, nuts, chicken stock, wine, lemon juice, garlic, thyme, and ¼ cup parsley
Cover and cook in oven for about 1 hour.
Serve chicken and sprinkle with remaining parsley.
Notes
Adapted from the Chicken book
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