Description
Mediterranean Chicken Stew is a hearty and flavorful dish combining tender chicken thighs with a vibrant ratatouille of aubergine, courgette, fennel, and tomato. This one-pot stew infuses Mediterranean herbs and spices, making it perfect for a comforting weeknight dinner served alongside rice, couscous, or crusty bread.
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, finely chopped or crushed
Meat
- 8 chicken thighs (or legs or a mixture), seasoned with salt and pepper
Liquids & Seasonings
- 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 crusty bread
Instructions
- Cook the onions: Heat 1 tablespoon of olive oil in a wide, deep saucepan over low heat. Add the sliced onions, cover with a lid, and cook for 5 minutes until soft but not browned.
- Brown the vegetables: Add the aubergine, courgettes, and fennel chunks to the saucepan. Increase the heat to medium-high and cook for 5-10 minutes, stirring occasionally, until the vegetables are golden brown.
- Fry the chicken: While vegetables cook, 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. Fry the chicken for 3 minutes on each side until golden brown. Alternatively, brown the chicken before starting the vegetable preparation to avoid multitasking.
- Add garlic and liquids: Reduce heat back to low under the vegetable pan. Add the crushed garlic and fry for 1 minute. Then stir in the chicken stock, tinned tomatoes, dried oregano, and season with salt and pepper.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Place the browned chicken pieces skin side up into the stew. Cover with a lid and simmer gently for 25 minutes.
- Finish cooking: After 25 minutes, stir the stew and cook uncovered for an additional 20 minutes, stirring occasionally to prevent sticking. Add a splash of water if the stew becomes too dry.
- Serve: Serve the Mediterranean Chicken Stew hot with rice, couscous, mashed potatoes, or crusty bread. Pair it with a glass of French Grenache red or rosé wine for a complete meal experience.
Notes
- This dish combines the charm of ratatouille with comforting chicken for an easy Mediterranean-inspired stew full of fresh flavors.
- Ready in under 1 hour, it’s ideal for busy weeknight dinners without compromising on taste or nutrition.
- You can brown the chicken before or during the vegetable cooking stage, depending on your multitasking preference.
- Leftovers can be refrigerated and gently reheated for a delicious next-day meal.
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
