Mediterranean Chicken Stew
Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn't steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.
Prep: 20 minutes
Total: 35 minutes
Yield: 4 Servings Ready in 45 minutes
3 people trying soon
|1 tablespoonolive oil|
|3 6-8 oz eachboneless, skinless chicken breast halves; cut into 1-inch pieces|
|Salt ~~amp pepper|
|4 clovesgarlic; thinly sliced|
|1 mediumonion; halved and thinly sliced|
|1/2 teaspoondried oregano|
|1 can (28 oz)whole peeled tomatoes in puree|
|1 1/2 poundescarole; (about 2 medium heads), ends trimmed, coarsely chopped|
|1 cupwhole-wheat couscous; cooked according to package instructions|
Mediterranean Chicken Stew Preparation
1. In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
2. Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
3. Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous.
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