Description
Mediterranean Chicken Stew combines tender chicken thighs with a flavorful ratatouille of aubergine, courgette, fennel, and tomatoes, simmered in a rich chicken stock infused with garlic and oregano. This hearty, nourishing stew is perfect for a cozy family dinner and pairs wonderfully with rice, couscous, or crusty bread.
Ingredients
Scale
Vegetables and aromatics
- 1 red onion, sliced
- 1 aubergine (eggplant), cut into 2cm / ¾ inch chunks
- 1 large courgette (zucchini), cut into 2cm / ¾ inch chunks
- 1 bulb of fennel, cut into 2cm / ¾ inch chunks
- 2 garlic cloves, finely chopped or crushed
Protein
- 8 chicken thighs (or legs or a mixture), skin on
Liquids and seasoning
- 2 tablespoons olive oil
- 400 ml chicken stock
- 400 g tin chopped tomatoes
- 1 teaspoon dried oregano
- Salt and pepper, to taste
To serve
- Rice, couscous, mashed potatoes, or crusty bread
Instructions
- Sauté the onions: Heat 1 tablespoon of olive oil in a wide, deep saucepan over low heat. Add the sliced red onion and cover with a lid. Cook gently for 5 minutes until the onion is soft but not browned.
- Cook the vegetables: Add the aubergine, courgette, and fennel chunks to the pan. Increase heat to medium-high and cook for 5-10 minutes, stirring occasionally, until the vegetables are golden brown.
- Brown the chicken: While the vegetables cook, heat the remaining 1 tablespoon of olive oil in a large non-stick frying pan over high heat. Season the chicken with salt and pepper, then fry for 3 minutes on each side until golden brown. (Alternatively, do this step before starting the vegetables if preferred.)
- Add garlic and liquids: Reduce the heat to low under the vegetables, add the crushed garlic and fry for one more minute. Then pour in the chicken stock, tinned tomatoes, and sprinkle in the dried oregano. Season with salt and pepper to taste.
- Combine and simmer: Bring the stew to a boil, then reduce heat to low and place the browned chicken pieces on top, skin side up. Cover with a lid and simmer gently for 25 minutes.
- Finish cooking uncovered: After 25 minutes, stir the stew and continue cooking uncovered for an additional 20 minutes. Stir occasionally to prevent sticking; add a splash of water if the stew becomes too dry.
- Serve: Spoon the stew into bowls and serve it hot with rice, mashed potatoes, couscous, or crusty bread. Enjoy with a glass of French Grenache red or rosé wine if desired.
Notes
- This stew is a delightful fusion of ratatouille vegetables and tender chicken, bursting with Mediterranean flavors.
- It’s full of wholesome ingredients and can be on the table in under an hour, making it ideal for busy evenings.
- Feel free to substitute chicken thighs with legs or a mix according to preference.
- To manage cooking multiple pans, brown the chicken before starting the vegetables if preferred.
- Leftovers reheat well and flavors deepen after a day.
Nutrition
- Serving Size: 1 serving
- Calories: 688 kcal
- Sugar: 11 g
- Sodium: 471 mg
- Fat: 44 g
- Saturated Fat: 11 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 49 g
- Cholesterol: 176 mg
