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A blow of the chicken stew with a spoon next to a cloth napkin, pieces of crusty bread, a bowl of chopped parsley, and the rest of the stew in a large pot.
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4.90 from 222 votes

Chicken Stew

This chicken stew recipe is made to last: It arguably gets even better the next day and freezes exceptionally well. Consider doubling the recipe if you have a big enough pot!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Entree
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 6 people (up to)
Author: Suzy Karadsheh

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs (about 8 thighs)
  • Kosher salt
  • Black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 potato, chopped
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano
  • 1 28 ounce can whole tomatoes (I like San Marzano)
  • 2 cups low sodium chicken broth
  • 2 sprigs fresh thyme
  • 1 tablespoon white wine vinegar
  • 1 cup chopped parsley leaves

Instructions

  • Get ready. Pat the chicken dry and season on one side with a good pinch of salt and pepper.
  • Brown the chicken. In a Dutch oven or large pot over medium-high heat, heat the olive oil until shimmering. Add the chicken, starting with the seasoned side down. Sprinkle the top with salt and pepper, then cook until browned on the bottom, about 4 minutes. Flip and cook until golden on the second side, about 3 minutes more. Remove the chicken and set aside on a plate for now.
  • Sauté the vegetables. With the heat still on medium-high, add the onion, garlic, carrot, bell pepper, zucchini and potato. Season with the paprika, coriander, oregano, and a pinch of salt and pepper. Cook, stirring occasionally, until the veggies have softened and lightly charred, about 7 to 8 minutes.
  • Stir in the tomatoes, chicken broth, and thyme sprigs. Use a wooden spoon to break up the tomatoes, pushing down until they burst into chunks.
  • Boil, then simmer. Raise the heat to bring to a boil, then add the chicken back to the pot. Cook on high heat, stirring occasionally, for 5 minutes. Lower the heat to medium-low and cover the Dutch oven part-way. Let simmer until the stew has thickened and the chicken is nicely tender, 20 to 30 minutes.
  • Finish and serve. Turn the heat off and remove the thyme sprigs. Stir in the vinegar and fresh parsley and serve.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
  • Storage: 
    • In the fridge: Allow the soup to cool, then seal and store in your fridge for 4 days or so. 
    • In the freezer: Allow to cool fully, then seal in containers, leaving some room at the top to allow it to expand in your freezer. Freeze for up to 2 months. 
    • To reheat: Thaw frozen stew in your fridge overnight. Reheat thawed or refrigerated soup on your stove over medium heat until warmed through. 
  • To make in a crockpot: 
    • Brown the chicken on the stove with a bit of olive oil in your pan just as described in the recipe.
    • Transfer to your crock pot, along with any of the juices from the pan. Add the chopped vegetables, spices, thyme, chicken broth, and a dash of salt and pepper. Add the whole tomatoes and use a wooden spoon to crush. 
    • Cover the slow cooker and cook until the chicken is cooked through and tender. Do this on low heat for 5 to 6 hours OR on high for 3 to 4 hours.
    • Stir in the white wine vinegar and fresh parsley. Enjoy!

Nutrition

Calories: 253.9kcal | Carbohydrates: 19.9g | Protein: 26.6g | Fat: 8g | Saturated Fat: 1.7g | Trans Fat: 0.1g | Cholesterol: 107.7mg | Sodium: 534.3mg | Potassium: 1039.6mg | Fiber: 4.4g | Vitamin A: 5295.5IU | Vitamin C: 67.4mg | Calcium: 100.6mg | Iron: 3.9mg

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