Italian chicken stew is always a favorite in my house with great reviews level. Tender pieces of chicken breast cooked with an abundance of your favorite vegetables soaked in a tasty sauce is always a perfect way to spend an evening.
There is nothing like the aroma of this stew while boiling in the pot & preparing. The mixture of herbs and spices gives this dish a taste that you long long time.
This Italian chicken stew is easy to prepare. Be sure to use the freshest ingredients and, of course, have plenty of bread and wine at hand.
It is a healthy chicken stew recipe with layers of chopped vegetables, tomatoes and great Mediterranean flavors like oregano, thyme and coriander. And let me tell you, don't underestimate the touch of white vinegar that was stirred in the end! This little acid is the secret ingredient that brings shine and balance to this abundant stew without stealing the show.
Ingredients For First Recipe:
1 ½ lb boneless chicken legs (8 legs)
kosher salt and black pepper
Extra virgin olive oil
1 chopped yellow onion
3 chopped garlic cloves
2 chopped carrots
1 chopped red pepper
1 small diced zucchini
1 small chopped potato
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon dried oregano
2 fresh Thyme sprigs
1 can tomatoes
2 cups low-sodium chicken broth
1 tablespoon white vinegar
1 cup chopped fresh parsley
- Extra virgin olive oil. The beginning of this stew (and my fat of choice almost always) is a bit good extra virgin olive oil to saute our vegetables and aromatics.
- Chicken. Obviously, this is the star ingredient of stew; you'll need about 1 and a half kilos here. To make things very easy, I use boneless, skinless chicken legs that always turn out to be pleasant and tender without much effort. You can use chicken breast, if this is what you prefer.
- Vegetables. For me, onions and garlic are always a must for taste. From here I try to use vegetables of different colors and textures. This time I used carrots, zucchini, potatoes and red peppers. But again, feel free to use what you have at hand. Tip: Cut your vegetables into small pieces of bite size so that they cook quickly and evenly.
- Tomatoes. I like to use a large can of whole San Marzano tomatoes, which are intense, slightly sweeter and offer a delicate acidity to balance this abundant stew. If San Marzano tomatoes are not available to you, any quality canned whole tomato you like will work here.
- Liquid. I like my stew on the thickest and thickest side, so only 2 cups of chicken broth will do.
- Herbs and spices Fresh thyme, dried oregano and 1 teaspoon of each paprika and coriander. A good cup of parsley is stirred at the end for a fresh touch of color.
- Acid. At the end stir only 1 tablespoon of white vinegar. And believe me, you don't want to jump. And if you do not have white vinegar, you can squeeze a little lemon juice to get a balance and a touch of shine.
How is chicken stew made?
- Chicken thigh stew is easy to do on the stove. And since everything will be cooked together in a saucepan Brown the chicken first, season the chicken with kosher salt and black pepper on both sides. In the saucepan, heat about 2 tablespoons of extra virgin olive oil until it shines. Add the chicken and cook on one side until golden brown, then turn over and brown on the other side (it will take about 6-8 minutes). Transfer the chicken to a side dish or tray for now.
- Fry vegetables: In the same saucepan, cook onions, garlic, carrots, peppers, zucchini and tomatoes. If necessary, add a little more extra virgin olive oil and cook the vegetables to medium-high, throwing regularly. Season with kosher salt, black pepper and add 1 teaspoon of each paprika, coriander and dried oregano. Cook until vegetables are softened a little (about 8 minutes longer)
- Add the finishing touch and serve When the stew is completely cooked, turn off the heat and remove the sprigs of thyme. Stir 1 tablespoon of white vinegar (believe me, this will add tip enough to balance the whole taste) and 1 cup of chopped fresh parsley. Transfer to bowls to serve and enjoy!
- Chicken Stew in Crock Pot: I admit that I make more use of my pot when it comes to something like meat stew, which requires a lot more time to cook. But if you want to make this recipe for chicken cooked in your slow cooker, you can absolutely. Here's what you're going to do:
- First, brown the chicken (you will do this part on top of the pan with a little olive oil in your frying pan as described in the recipe).
- Transfer the golden chicken to the bottom of a large slow cooker and add chopped greens, spices, thyme and a pinch of kosher salt and black pepper. Add tomatoes and chicken broth.
- Cover the slow cooker and cook at low temperature for 5-6 hours or at high temperature for 3-4 hours or until the chicken is cooked and tender.
- Add white vinegar and fresh parsley.
What to serve with him?
The beauty of a stew from a pot like this is that you really don't need to add anything else to complete the meal. You can serve cooked chicken in bowls with only one side of your favorite crispy bread, or if you have 10 minutes, make a couscous to serve as a bed for salted stew. A large salad to start the meal is never a bad idea.
Can you freeze chicken stew?
Yes! This recipe for chicken stew will freeze well. First, let the stew cool completely, and then transfer it to safe containers for the freezer (be sure to leave a little space above the container). Thaw overnight in the refrigerator and heat over medium heat (you may need to add a little more liquid to warm it up).
Instructions For Cooking
- Pat the chicken freshly dry and season on both sides with kosher salt and black pepper. In a Dutch oven or in a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium-high heat to shine. Add chicken and brown on both sides (about 6-8 minutes). Remove the chicken and set aside on a plate for now. In the same Dutch oven, add onions, garlic, carrots, peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Mix to combine and cook over medium-high heat, stirring occasionally, until the vegetables have softened for a few, about 7 to 8 minutes (I like to let them gain charcoal too).
- Add the tomatoes and divide them with a wooden spoon. Add chicken broth and thyme springs. Raise the heat and bring to a boil. Add the chicken again and cook over high heat for 5 minutes, then lower heat to medium-low and cover the Dutch oven halfway. Let the chicken stew cook over medium-low heat for 30 minutes.
- Turn off the fire. Remove the sprigs of thyme. Mix white vinegar and fresh parsley and serve
Here is another excellent simple recipe to consider
Ingredients & material additions including sauté:
1 ½ lb chicken breasts
2 cups Chicken broth
½ tsp Dry rosemary
½ tsp Thyme
½ teaspoon Oregano
3 teaspoons butter
5 medium tomatoes
2 bay leaves
3-4 cloves garlic
3 stalks celery
1 carrot basil
1 cannellini beans
1 tbsp Tomato paste
Parmigiano Reggiano fresh
salt
ground pepper olive oil
Instructions For second Recipe:
- chop the onion, celery, garlic and carrots to create the sofrito
- Use 1 cast iron pan and 1 cast iron pan and place it on top of the stove
- Turn the pot temperature to medium low
- Add olive oil and mix in a saucepan, then mix well (add top of pot to let the mixture sweat)
- Use parchment paper to cover the cutting block.
- Place chicken on paper, then start cutting chicken into pieces
- Season chicken with salt and pepper on all sides
- Add 3-4 tablespoons olive oil to the bottom of the paneled hot stove top to medium low
- Add chicken to pan and let all sides darken
- Check frequently stir for tenderness and then well mix
- Once the sofrito is cooked to add thyme, rosemary and oregano and mix well
- Increase the temperature of the frying pan to high for 2-3 minutes
- Add chicken gently broth, bay leaves and tomato paste to the pan and cook
- Recheck with your chicken in the pan and continue to mix well
- Chop Tomatoes and basil and add to the pan, also add your beans and a pinch of salt and pepper
- Thoroughly mix the mixture in the pan and turn on the fire to Medium and add the top
- Once the chicken starts to brown add the butter and mix well in the pan, once the butter melts turn off the fire
- After about 20 minutes, check again in your pot dont forget
- Remove the bay leaves and add the chicken to the pan and turn on the heat to low
- Let the stew for about 10 minutes on low heat
- Pour into a bowl and add the grated Parmesan cheese, eventually Enjoy hard!
Nutrition Facts included:
Serving Size: 1 serving
14.6 % Vitamin A 26.6 %Vitamin B-12 2.9 %Vitamin B-6
Calories 119.0 Total Fat 1.3 g Saturated Fat 0.3 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 0.4 g Cholesterol 28.1 mg Sodium 286.3 mg Potassium 292.2 mg Total Carbohydrate 12.9 g Dietary Fiber 4.4 g Sugars 4.7 g Protein 14.2 g
see also Italian Pasta Salad link
