Mediterranean Style Chicken Stew
Prep time
Cook time
Total time
Serves: 4
  • 1 tbsp olive oil, plus 1 tbsp extra
  • 1 lb (500 g) skinless, boneless chicken thighs, halved
  • 2 cups sliced onion
  • 4 garlic cloves, minced
  • 2 tsp packed brown sugar
  • 1 tbsp balsamic vinegar
  • 2 medium red peppers, chopped
  • 2 tsp paprika
  • 1 cup red wine
  • 28 oz (796 ml) can diced tomatoes, undrained
  • 1 sprig rosemary
  • 2 bay leaves
  • salt and cracked black pepper
  1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
  2. Brown the chicken in 2 batches for about 5 minutes each side until browned.
  3. Remove the chicken from the pot and set aside.
  4. Heat the extra oil in the same pot over medium high heat.
  5. Add the onion and garlic and cook for 10 to 15 minutes, stirring occasionally until the onion is golden brown and softened.
  6. Add the sugar and vinegar and stir until the sugar is dissolved.
  7. Add the remaining ingredients.
  8. Cover and bring to a boil.
  9. Reduce the heat to low and cook for 30 minutes.
  10. Cook, uncovered for a further 20 minutes or until the chicken is tender and the sauce is thickened.
Make Ahead: The stew can be made 3 days ahead and stored in air tight containers in the refrigerator or store in the freezer in airtight containers for up to 3 months.

Serving Suggestion: Serve with sautéed broccolini and al dente fettuccine sprinkled with freshly grated parmesan.

Tip: Dark meat, such as thighs and drumsticks are perfect for casseroles and stews because the meat stays moist as it cooks.