Spanish Chicken Stew with Lemon & Rosemary

This Quick Chicken Stew with Lemon & Rosemary comes together in less than half an hour but tastes like it's cooked for hours, full of warm and comforting rosemary, lemon and garlic flavors. It's perfect for cosying up with on a cold fall or winter day, and thanks to the use of pre-cooked chicken it's quick enough to make on a weekday.

Course Main Course

Cuisine spanish

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 654kcal

Author Emmeline Kemperyd

Equipment

Ingredients

2 tablespoon vegetable oil
2 garlic cloves minced
5 sprigs of rosemary
1 zucchini chopped
3 tablespoon lemon juice
⅔ cup white wine
1.5 cup chicken broth
4 bay leaves
2 teaspoon dark soy sauce
¾ cups half and half
1 whole rotisserie chicken de-boned and cut in bite-size pieces, skin optional
¾ cups black olives

To serve:

4 servings long grain rice cooked according to instruction on package

US Customary - Metric

Instructions

Heat the vegetable oil in a skillet over medium heat. Add the minced garlic and sprigs of rosemary and cook for a minute, until fragrant. Be careful so the garlic doesn't burn - lower the heat if it starts to brown.
Add zucchini and cook for 2 minutes.
Pour in white wine. Cook for 2 minutes.
Add the chicken broth, bay leaves and soy sauce. Mix well.
Simmer for 5 minutes, then remove bay leaves and rosemary sprigs.
Add half and half, mix well, and bring to a simmer. Then add lemon juice, chicken and olives, mix well and allow the chicken and olives to warm up in the stew. Taste test and adjust seasoning if needed.
Serve with a side of cooked long grain rice, or a nice piece of bread.

Notes

Nutritional value assumes you're serving with white long grain rice.

Ingredient notes & substitutions

Rotisserie chicken can be swapped for leftover chicken, or a whole boiled chicken. Chicken skin optional!
Rosemary - use fresh if you have it, otherwise dried rosemary works as well. Use 1 tablespoon dried rosemary for 4 servings of this recipe.
Vegetable oil - olive oil gives the most taste, but a neutral vegetable oil works
White wine can be omitted
Half and half can be swapped for cooking cream or half heavy cream, half milk
Chicken broth - make it yourself or use bouillon cubes or bouillon powder
Dark soy sauce is used mostly for color, you can swap it for regular fine table salt - start with half a teaspoon of salt, taste test, and add more if needed
Black olives - I prefer pitted, but olives with the pit work as well

Tips & tricks

Make it dairy free by using a non-dairy half and half or cooking cream
Homemade broth makes everything better - this recipe is no exception
Remove the sprigs of rosemary and the bay leaves for a nice touch, or leave them if you're lazy
Add the lemon juice after the cream to avoid the cream curdling
Don't cook it too much after adding the chicken or the chicken might become dry - it just needs to heat up,
Even better the next day - perfect to make ahead
Store leftovers in the fridge in an airtight container and consume within 4 days
Freeze leftovers to keep them for longer
Heat leftovers in the microwave or on the stove - in 1 minute increments in the microwave or simmer in a pot on the stove for a few minutes
Store stew separate from rice for the best result

Nutrition