Description
Mediterranean Chicken Stew combines tender chicken thighs with a medley of sautéed aubergine, courgette, fennel, and onions in a flavorful tomato and oregano broth. This hearty, comforting dish brings together the classic ratatouille vegetables with juicy chicken, simmered to perfection for a satisfying meal perfect for busy weekday dinners.
Ingredients
Scale
Vegetables
- 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, chopped finely or crushed
Chicken
- 8 chicken thighs (or legs or a mixture)
Liquids and Seasoning
- 2 tablespoons olive oil (divided)
- 400 ml chicken stock
- 400 g tin chopped tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
To Serve
- Rice, couscous or bread
Instructions
- Sauté the onions: Put 1 tablespoon of olive oil in a wide, deep saucepan and add the sliced onions. Cook on low heat, covered with a lid, for 5 minutes until the onions are soft but not brown.
- Cook the vegetables: Add the chunks of aubergine, courgette, and fennel to the saucepan and turn the heat up to medium-high. Cook until vegetables are golden brown, about 5-10 minutes, stirring occasionally.
- Brown the chicken: Meanwhile, heat the remaining tablespoon of olive oil in a large non-stick frying pan over high heat. Season the chicken pieces with salt and pepper and fry for 3 minutes on each side until golden brown. (This step can be done before starting the vegetables if preferred.)
- Add garlic and liquids: Turn the heat back down to low under the vegetables and add the crushed garlic. Fry for one more minute, then stir in the chicken stock, tinned tomatoes, dried oregano, and season with salt and pepper.
- Simmer the stew: Bring the vegetable mixture to a boil, then reduce heat to low and add the browned chicken pieces 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 for another 20 minutes with the lid off, stirring occasionally to prevent sticking. Add a splash of water if the stew starts to dry out.
- Serve: Serve the Mediterranean Chicken Stew hot with rice, mashed potatoes, couscous, or crusty bread. Pair it with a glass of French Grenache red or rosé for a complete meal.
Notes
- Chicken meets ratatouille in this deliciously easy Mediterranean Chicken Stew, combining vibrant vegetables and tender chicken in a tomato-infused sauce.
- This hearty stew is full of flavor and goodness, and ready in under one hour—perfect for busy weekday evenings.
- Use chicken thighs for more flavor and moisture; legs or a mix work just as well.
- Adjust seasoning and add more herbs or spices as desired to suit your palate.
- Serve with your choice of side like rice, couscous, mashed potatoes, or crusty bread to soak up the delicious sauce.
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
