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One Pot Spanish Chicken Stew Recipe

Posh Journal
Prep Time 10 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 35 mins
Course Soup, Stew
Cuisine Spanish


  • 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)
  • cup lemon juice
  • ½ cup fresh parsley, chopped
  • 3 tablespoon fresh thyme


  • 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.


Adapted from the Chicken book
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