Name: Chicken Stew with Green Olives
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 4 people
Cuisine: Provence
Ingredients: 4 chicken thighs (You can also use a whole chicken by deboning it; in that case, adjust the quantities of the remaining ingredients to serve 6 people.); 150 oz ofgreen olives; 300 oz ofchopped tomatoes; 4 onions (means); 3 garlic; 50 cup ofdry white wine; 1 flour; 1 olive oil; 1 bouquet garni; salt, pepper; chef's knife; cast-iron casserole

main courses poultry slow cooking slow cooking traditional cuisine

Updated on 01 January 2026 by

ratatouille

8 reviews 4.8 : Very good

Cuisine

Provence

Level

Easy

Preparation

30 minutes

Cooking

1 hour 30

Some friends recently treated me to this delicious chicken stew with green olives, which is filled with the aromas of Provence (olives, tomatoes, thyme, and olive oil). After some lengthy negotiations, they finally shared their recipe with me… Now it’s my turn to share it with you, and I hope you’ll enjoy it!

As you’ll see, it’s a very simple recipe to make, with relatively little initial prep, and it then simmers for a long time without you having to worry about it!

It’s therefore the perfect family dish, but it’s also perfectly presentable for a meal with friends.

If there are young children at the table, you might want to reduce the amount of white wine and replace the missing volume with water or chicken broth.

To serve with this chicken simmered with green olives, you can prepare steamed potatoes, pasta (tagliatelle, spaghetti…), rice, or even bulgur.

To make things easier for you, you can check the cooking times for these different sides in the practical guide to cooking times in water.

Enjoy your meal, and thank you in advance for your photos and comments!

For

people

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4 chicken thighs You can also use a whole chicken by deboning it; in that case, adjust the quantities of the remaining ingredients to serve 6 people.
5.3 oz of green olives
10.6 oz of chopped tomatoes
4 onions means
3 garlic
2.1 cup of dry white wine
1 flour
1 olive oil
1 bouquet garni
salt, pepper

1
Place the chicken pieces in a Dutch oven and brown them without adding any fat, skin-side down first.
Cook for about 8 minutes, until they are golden brown on all sides.
2
Meanwhile, rinse the mushrooms, trim off the earthy stems, and cut them into quarters.
3
Peel the onion, cut it in half, remove the core, and slice it into thin strips.
4
Once the chicken is cooked, set the pieces aside in a bowl.
Leave the cooking fat in the pot and add the olive oil.
Sauté the sliced onions and mushrooms over medium heat for 10 minutes.
5
Sprinkle with flour and mix well.
6
Add the chopped tomatoes with their juice, along with the garlic, green olives, and white wine.
Stir well.
7
Now add the chicken pieces and the bouquet garni, cover, and let simmer for 1 hour and 30 minutes.
8
There you go, it's ready!
Serve this chicken stew with green olives piping hot, along with a side of starchy food (steamed potatoes, tagliatelle, rice, bulgur wheat...).

Notes

This chicken stew with green olives pairs well with either a dry, fruity white wine—such as one from Provence—which complements the regional influences of this recipe, or a tannic, fruity red, such as a Médoc or a Saint-Émilion.