A delightful and hearty stew combining the tangy flavor of lemon with tender chicken, creamy chickpeas, and briny olives.
Mix the flour with salt and pepper in a shallow dish.
Use a shallow dish for easy dredging of the chicken.
Coat the chicken thighs in the seasoned flour, shaking off any excess.
Ensure the chicken is evenly coated for a nice crust.
Heat olive oil in a Dutch oven over medium heat and brown the chicken on both sides. Remove and set aside.
Don't overcrowd the pan to ensure even browning.
Sauté the chopped onion and minced garlic in the same pot until fragrant.
Stir constantly to prevent the garlic from burning.
Add the chicken broth and juice of the lemon to the pot, scraping up any browned bits.
The browned bits add depth to the flavor of the stew.
Add the potatoes, chickpeas, and olives to the pot and stir to combine.
Cut the potatoes into even pieces for uniform cooking.
Nestle the chicken back into the pot, cover, and simmer until the chicken is cooked through and the potatoes are tender.
Check the chicken's doneness with a meat thermometer.
Stir in the chopped parsley and cook for an additional minute.
Add parsley at the end to preserve its fresh flavor.
Serve the stew in bowls and enjoy.
Serve with crusty bread to soak up the delicious broth.
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