Description
This Mediterranean Chicken Stew combines tender chicken thighs with a flavorful ratatouille made from aubergine, courgette, fennel, and tomatoes. Slow simmered to blend all the delicious flavors, it’s a hearty, wholesome dish perfect for a comforting weeknight meal served alongside rice, couscous, or crusty bread.
Ingredients
Scale
Vegetables & Aromatics
- 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
Protein
- 8 chicken thighs (or legs, or a mixture)
Liquids & Canned Goods
- 400 ml chicken stock
- 400 g tin chopped tomatoes
Oils & Seasoning
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
To Serve
- Rice, couscous or bread
Instructions
- Sauté 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 gently for 5 minutes until soft but not browned.
- Cook Vegetables: Add the aubergine, courgette, and fennel chunks to the saucepan. Increase heat to medium-high and cook, stirring occasionally, until the vegetables are golden brown, about 5-10 minutes.
- Brown Chicken: While the 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, then fry them for 3 minutes on each side until golden brown. This step can be done beforehand to avoid managing two pans simultaneously.
- Add Garlic and Liquids: Reduce the heat under the vegetable pan to low. Add the crushed garlic and fry for one minute until fragrant. Then pour in the chicken stock, chopped tomatoes, and dried oregano. Season with salt and pepper and bring the mixture to a boil.
- Simmer Chicken Stew: Lower the heat to a gentle simmer and nestle the browned chicken pieces into the sauce, skin side up. Cover with a lid and let it simmer gently for 25 minutes to cook through and meld the flavors.
- Reduce Sauce: After 25 minutes, stir the stew, remove the lid, and continue cooking for another 20 minutes to thicken the sauce. Stir occasionally to prevent sticking, adding a splash of water if the stew looks too dry.
- Serve: Spoon the Mediterranean Chicken Stew onto plates and serve hot with your choice of rice, couscous, mashed potatoes, or crusty bread. Pair with a glass of French Grenache red or rosé if desired for a full Mediterranean experience.
Notes
- Chicken meets ratatouille in this deliciously easy Mediterranean Chicken Stew, combining rich flavors and hearty vegetables.
- The stew is ready in under one hour, making it perfect for busy weekday dinners.
- You can brown the chicken ahead of time to simplify the cooking process.
- Adjust seasoning to taste, especially salt and pepper, depending on your stock’s saltiness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
Nutrition
- Serving Size: 1 serving
- Calories: 688 kcal
- Sugar: 11 g
- Sodium: 471 mg
- Fat: 44 g
- Saturated Fat: 11 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 49 g
- Cholesterol: 176 mg
