Description
Learn how to make a delicious Rustic Tomato and Herb Chicken Stew served with fluffy white rice. This hearty recipe is perfect for cozy nights in!
Ingredients
- 4 bone-in chicken thighs (1 kg / 2 lb (907 g))
- 4 chicken drumsticks
- 1/2 tsp (3 ml) cooking salt / kosher salt
- 1/4 tsp (1 ml) black pepper
- 1 tbsp (15 ml) olive oil
- 1 onion, halved, finely sliced
- 2 rosemary sprigs (about 15 cm / 6″ long), or 1 tsp (5 ml) dried rosemary
- 2 bay leaves, preferably fresh else dried
- 3 garlic cloves, finely minced
- 3 anchovy fillets (or 1 tsp (5 ml) anchovy paste), optional
- 250g / 8 oz (227 g) mushrooms, sliced
- 2 red capsicum, sliced 8 mm thick (medium, not giant)
- 1/3 cup (80 ml) tomato paste
- 3/4 cup (180 ml) beef broth or vegetable broth
- 400g / 14 oz (397 g) canned crushed tomato
- 16 whole kalamata olives, pitted, drained
- 1/4 tsp (1 ml) cooking/kosher salt
- 1/4 tsp (1 ml) black pepper
- 1 tsp (5 ml) dried oregano
- Mashed potato or polenta
- Finely chopped parsley, for sprinkling (optional )
Instructions
- Lay the chicken pieces on a platter and dust both sides with salt and pepper.
- Heat the olive oil in a large, deep pot over high heat. Place the chicken thighs in the pot with the skin facing down, and sear until the skin turns golden, approximately 6 minutes. Flip them and cook the other side for just 1 minute, then transfer the thighs back to the platter. Add the drumsticks to the pot, browning each side for about 1 1/2 minutes, and then set them aside on the platter as well.
- Remove excess fat from the pot, leaving only around 2 tablespoons. Lower the heat to medium and let the pot cool slightly. Add the sliced onion, rosemary, bay leaves, and oregano, cooking until the onion begins to soften, about 3 minutes.
- Make a space in the pot’s center and add the garlic and anchovies. Cook while mashing the anchovies until the garlic is a light golden color, then mix it into the onions.
- Increase the heat to high and add the mushrooms and capsicum, stirring until they soften, about 5 minutes (the mushrooms will release water which will then evaporate). Add the tomato paste and cook for 2 minutes to eliminate any sourness.
- Pour in the broth, stir, and bring it to a simmer, allowing it to reduce by about 75%. Add the canned tomatoes, remaining salt and pepper, and stir again, bringing it to a simmer.
- Gently return the chicken to the pot with the skin side up, including any juices from the platter. Once the liquid simmers again, cover the pot, reduce the heat to medium, and let it simmer briskly for 20 minutes. Uncover, add the olives, and simmer for another 10 minutes without the lid to thicken the sauce.
- Plate the chicken with a generous amount of sauce over mashed potatoes or polenta, garnished with parsley if you like.
Notes
- Consider using fresh rosemary sprigs for a more robust flavor profile.
- Enhance the umami taste by incorporating anchovy fillets or anchovy paste.
- Ensure proper browning of the chicken for a crispy and golden skin.
