Mediterranean Style Chicken Stew
Mediterranean Style Chicken Stew
Prep time
Cook time
Total time
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 1 tbsp olive oil, plus 1 tbsp extra
- 1 lb (500 g) skinless, boneless chicken thighs, halved
- 2 cups sliced onion
- 4 garlic cloves, minced
- 2 tsp packed brown sugar
- 1 tbsp balsamic vinegar
- 2 medium red peppers, chopped
- 2 tsp paprika
- 1 cup red wine
- 28 oz (796 ml) can diced tomatoes, undrained
- 1 sprig rosemary
- 2 bay leaves
- salt and cracked black pepper
Instructions
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
- Brown the chicken in 2 batches for about 5 minutes each side until browned.
- Remove the chicken from the pot and set aside.
- Heat the extra oil in the same pot over medium high heat.
- Add the onion and garlic and cook for 10 to 15 minutes, stirring occasionally until the onion is golden brown and softened.
- Add the sugar and vinegar and stir until the sugar is dissolved.
- Add the remaining ingredients.
- Cover and bring to a boil.
- Reduce the heat to low and cook for 30 minutes.
- Cook, uncovered for a further 20 minutes or until the chicken is tender and the sauce is thickened.
Notes
Make Ahead: The stew can be made 3 days ahead and stored in air tight containers in the refrigerator or store in the freezer in airtight containers for up to 3 months.
Serving Suggestion: Serve with sautéed broccolini and al dente fettuccine sprinkled with freshly grated parmesan.
Tip: Dark meat, such as thighs and drumsticks are perfect for casseroles and stews because the meat stays moist as it cooks.
Serving Suggestion: Serve with sautéed broccolini and al dente fettuccine sprinkled with freshly grated parmesan.
Tip: Dark meat, such as thighs and drumsticks are perfect for casseroles and stews because the meat stays moist as it cooks.