Name: Mediterranean Chicken Stew Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 red onion, sliced; 1 aubergine (eggplant), cut into 2cm / ¾inch chunks; 1 large courgette (zucchini), cut into 2cm / ¾inch chunks; 1 bulb of fennel, cut into 2cm / ¾inch chunks; 2 garlic cloves, finely chopped or crushed; 8 chicken thighs (or legs, or a mixture); 400 ml chicken stock; 400 g tin chopped tomatoes; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper, to taste; Rice, couscous or bread

If you’re looking for a cozy meal that bursts with vibrant flavors and feels like a warm Mediterranean hug, then this Mediterranean Chicken Stew Recipe is exactly what you need. I absolutely love how this stew brings together tender chicken thighs with a medley of roasted vegetables and fragrant herbs — all simmered to perfection in a rich tomato broth. Whether you’re new to Mediterranean cooking or a seasoned fan, you’ll find this recipe both comforting and delightfully simple to pull off. Let me take you through everything you need to know so your stew turns out amazing every time!

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Why You’ll Love This Recipe

Rich, Layered Flavors: The slow simmer of aromatic veggies and herb-seasoned chicken creates an irresistible depth you won’t find in a rushed dish.
Comfort Meets Freshness: Combining hearty chicken with fresh aubergine, courgette, and fennel gives you the best of both worlds — satisfying and bright.
Great for Busy Nights: Ready in about an hour, this stew feels fancy enough for guests but easy enough for a weeknight dinner.
Family Favorite: My family goes crazy for this meal; it’s juicy, comforting, and pairs wonderfully with simple sides like couscous or crusty bread.

A round gray pot filled with four browned chicken leg pieces arranged evenly on top. The chicken pieces have a crispy, slightly charred skin and rest in a chunky vegetable sauce with visible pieces of red tomatoes, green zucchini, and dark purple eggplant. The sauce is thick and glossy, covering the veggies and chicken partially. The pot is placed on a white marbled surface with a folded beige and pale blue cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Mediterranean Chicken Stew, Mediterranean chicken stew recipe, healthy Mediterranean chicken stew, flavorful chicken stew, easy Mediterranean stew

Ingredients You’ll Need

The beauty of this Mediterranean Chicken Stew Recipe is in its fresh and wholesome ingredients. Each one harmonizes beautifully, creating a stew that’s bursting with flavor yet simple to prepare. When shopping, look for firm aubergines and vibrant courgettes — freshness makes all the difference here.

Flat lay of glossy aubergine chunks, vibrant green courgette pieces, pale fennel wedges with feathery fronds, sliced deep red onion rings, plump raw chicken thighs with skin on, two peeled garlic cloves, a glossy tin of rich chopped tomatoes with a few fresh oregano sprigs, and a small pool of golden olive oil artfully drizzled nearby, all arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Mediterranean Chicken Stew, Mediterranean chicken stew recipe, healthy Mediterranean chicken stew, flavorful chicken stew, easy Mediterranean stew

Olive oil: A good quality extra virgin olive oil will add richness and help those veggies caramelize nicely.
Red onion: Adds sweetness and depth when slow-cooked; slicing thinly helps it meld into the stew.
Aubergine (eggplant): Cut into chunks — its creamy texture soaks up all the savory juices beautifully.
Courgette (zucchini): Adds a fresh, light bite that balances the richness of chicken and tomatoes.
Fennel bulb: Gives a subtle anise-like flavor that’s unique and lovely in stews.
Chicken thighs: I prefer thighs for their tenderness and juicy flavor, but legs or a mix work great too.
Garlic cloves: Finely chopped or crushed, garlic infuses that classic Mediterranean warmth.
Chicken stock: Use a good quality stock to deepen the stew’s flavor—homemade if you can!
Tinned chopped tomatoes: The base of the sauce, bringing acidity and sweetness.
Dried oregano: Classic Mediterranean herb, earthy and fragrant.
Salt and pepper: Essential to seasoning — taste as you go to get it just right.
Rice, couscous or bread: To serve — soak up every last bit of that delicious stew.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Mediterranean Chicken Stew Recipe my own by switching up the veggies or adding a spice here and there. Feel free to experiment—you’ll be surprised how easy it is to adapt and still get that rich, comforting taste you’re after.

Adding bell peppers: I sometimes toss in red and yellow bell peppers for a colorful, sweet crunch that elevates the stew’s texture.
Spicy twist: A pinch of chili flakes adds a nice kick when I want a little heat without overpowering the classic flavors.
Vegetarian version: Swap chicken for hearty chickpeas or firm tofu – the veggies and tomato base stand strong on their own.
Herb swaps: Fresh thyme or rosemary also work well if you don’t have oregano; just adjust quantity to taste.

How to Make Mediterranean Chicken Stew Recipe

Step 1: Sauté the Onions Gently

Start by heating 1 tablespoon of olive oil in a wide, deep saucepan over low heat. Add your sliced red onions and pop on the lid. Cook them gently for about 5 minutes until they soften but don’t start browning. This slow sweat releases their sweetness, which is the flavorful foundation of your stew.

Step 2: Brown the Vegetables

Add the aubergine, courgette, and fennel chunks to the pan and turn the heat up to medium-high. Stir occasionally and let those veggies develop a golden-brown color, about 5 to 10 minutes. This step is key because those caramelized edges bring out fantastic depth to your stew, so don’t rush it.

Step 3: Brown the Chicken

While the veggies are cooking, heat the remaining olive oil in a separate large non-stick frying pan over high heat. Season your chicken thighs with salt and pepper, then fry them skin-side down for about 3 minutes per side until they’re golden and crisp. I like doing this step before the veggies if I want to keep things less hectic, but juggling the pans is totally doable too!

Step 4: Build the Stew Base

Turn the heat back down on the veggie pan, toss in the crushed garlic, and fry it off for about a minute to release its aroma. Then pour in the chicken stock, tinned chopped tomatoes, and add oregano with a pinch of salt and pepper. Stir everything together and bring it to a gentle boil.

Step 5: Simmer the Chicken

Once the stew is bubbling, nestle your browned chicken pieces skin-side up into the pot. Cover with a lid and let it simmer gently for 25 minutes. I find this gives the chicken plenty of time to cook through and the flavors time to meld beautifully.

Step 6: Final Reduction

After 25 minutes, give the stew a good stir, remove the lid, and cook uncovered for another 20 minutes. Stir occasionally to prevent sticking and add a splash of water if the stew looks too dry. This step concentrates the sauce and finishes off the veggies, delivering that luscious, stew-like consistency we all crave.

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Pro Tips for Making Mediterranean Chicken Stew Recipe

Brown the Veggies Thoroughly: Don’t rush browning the aubergine, courgette, and fennel—they develop the stew’s signature depth and sweetness.
Use Skin-On Chicken Thighs: The skin crisps up while pan-frying and adds flavor and moisture during simmering.
Adjust Seasoning Gradually: Taste several times and season with salt and pepper in stages for perfect balance.
Simmer Gently: Keep the heat low during simmering to avoid toughening the chicken or burning the sauce.

How to Serve Mediterranean Chicken Stew Recipe

A round white pot holds four large pieces of cooked chicken with golden brown, slightly charred skin sitting on top of a stew with visible chunks of eggplant and tomato in a thick reddish-orange sauce, all layered evenly, filling the pot and creating a rustic and warm look. The pot rests on a wooden board placed over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Mediterranean Chicken Stew, Mediterranean chicken stew recipe, healthy Mediterranean chicken stew, flavorful chicken stew, easy Mediterranean stew

Garnishes

I like topping this stew with a sprinkle of fresh chopped parsley or a scattering of torn basil leaves right before serving. It adds a fresh brightness that lifts the whole dish. Sometimes I add a drizzle of good-quality olive oil on top for an extra silky finish—trust me, it’s worth it!

Side Dishes

Serving this Mediterranean Chicken Stew with fluffy couscous is one of my favorite combos. Rice works beautifully too—especially a pilaf lightly cooked with lemon zest. And if you just want to keep things rustic, crusty bread or creamy mashed potatoes are perfect for soaking up every bit of the sauce.

Creative Ways to Present

For a cozy dinner party, I sometimes serve this stew in individual rustic bowls with a sprinkle of toasted pine nuts on top for crunch. If it’s a warm evening, it’s wonderful spooned over a bed of chilled couscous salad with fresh herbs and lemon zest for a playful contrast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—they actually taste even better the next day once the flavors have had more time to mingle! Just be sure to cool the stew completely before refrigerating to keep the chicken juicy.

Freezing

This Mediterranean Chicken Stew freezes beautifully. I portion it out into freezer-safe containers and label them. When you’re ready to eat, just thaw in the fridge overnight before reheating. This is a lifesaver for busy weeks!

Reheating

To reheat, transfer your stew to a pot and warm gently over medium-low heat, stirring occasionally. Add a splash of water or stock if it seems a bit thick. This slow reheating keeps the chicken tender and the sauce velvety.

FAQs

Can I use chicken breasts instead of thighs for this Mediterranean Chicken Stew Recipe?

You can, but thighs are my personal favorite because they stay juicy and tender throughout the long simmer. Breasts may dry out if overcooked, so if you use them, consider adding the chicken later in the cooking process or reducing simmer time.
Is this Mediterranean Chicken Stew Recipe spicy?

The recipe as written is mild and focused on savory herbs and veggies, but you can easily add a pinch of chili flakes or fresh chopped chili if you want a bit of heat.
Can I make this stew in a slow cooker?

Absolutely! Brown the chicken and sauté the veggies first, then transfer everything to a slow cooker with the liquids and herbs. Cook on low for 6-7 hours or on high for 3-4 hours until tender and delicious.
What’s the best way to thicken the stew if it’s too watery?

Simmer it uncovered for longer to let some liquid evaporate, stirring regularly. Alternatively, you can mash a few cooked veggies into the sauce to add body without changing the flavors.

Final Thoughts

This Mediterranean Chicken Stew Recipe holds a special place in my kitchen rotation because it’s reliably flavorful, invites creativity, and fills the house with the most inviting aromas. I truly recommend giving it a whirl—you’ll enjoy how each bite tastes like a little Mediterranean getaway from your own stovetop. So grab your ingredients, put on your favorite playlist, and dive in. I promise, it’s one of those dishes you’ll make again and again.