Chicken Stew

There is nothing better than tucking into a great big bowl of stew. The nights are getting shorter and colder. It is time to get out those heavy Dutch ovens and start braising. 

Chicken Stew
Serves 4
Write a review
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
  1. 8 chicken thighs
  2. 1-tablespoon sea salt and pepper
  3. 1 onion, sliced
  4. 1 carrot, diced
  5. 1 celery stalk, diced
  6. 4 cloves garlic, minced
  7. 6 tomatoes, diced
  8. 250ml white wine, chardonnay is good
  9. 250ml chicken stock
  10. 50ml tomato paste
  11. 2 tablespoons capers, drained
  12. 2 sprigs of fresh thyme
  1. Pat dry chicken, season well with salt and pepper.
  2. Heat olive oil in a heavy based pan, brown chicken on all sides (do not over crowd the pan), set aside on a plate.
  3. Add onion, carrot and celery and cook for a further 5 -7 minutes.
  4. Add tomatoes and cook for 5 minutes more.
  5. Add in wine and stock together and bring to a simmer.
  6. Add in tomato paste, capers, thyme and finally back in the chicken.
  7. Cook for 15 minutes on a simmer.
  8. Serve with pasta or rice. Enjoy
Chef Stuart O'Keeffe

Share Chicken Stew