One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!
1 28can whole San Marzano tomatoes, (or any quality canned whole tomatoes you like)
2cupslow sodium chicken broth
1tablespoonwhite wine vinegar
1cupchopped fresh parsley
Instructions
Pat the chicken dry and season on both sides with Kosher salt and black pepper.
In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve
Video
Notes
Crock Pot Option: follow steps 1 and 2 for seasoning and browning your chicken, then transfer the chicken to the bottom of a large crock pot. Add the rest of the ingredients (except the vinegar and fresh parsley). Close the crock pot with the lid and cook on low for 5 to 6 hours or on high for 3 to 4 hours or until the chicken is fully cooked through and tender. Stir in the vinegar and parsley.
Leftovers and Storage: Store leftovers in a tight-lid container in the fridge for 4 days or so. You can also freeze this stew for later use. Thaw in the fridge overnight and warm through over medium heat.