Pomodoro on the Rocks
Italian Chicken Stew with Tomatoes and Potatoes
1 hour
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Italy meets comfort food in this stew, where tomatoes and potatoes tag-team to create a luscious, velvety base for juicy chicken. Get ready to practice the fine art of simmering, slow, steady, and absolutely worth it.
Equipment needed
- Dutch oven or heavy-bottomed soup pot
Ingredients
Yield
4
Instructions
- 01In a large Dutch oven, heat olive oil over medium heat. Add chicken pieces and brown on all sides, about 4 minutes. Transfer chicken to a plate.
- 02Add onion, carrot, and celery to the pot. Sauté until softened and just starting to caramelize, about 5 minutes.
- 03Stir in garlic and tomato paste. Cook, stirring constantly, for 1 minute until fragrant.
- 04Pour in white wine and scrape any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
- 05Add the chopped tomatoes, potatoes, chicken broth, bay leaf, oregano, thyme, salt, black pepper, and red pepper flakes. Return browned chicken to the pot.
- 06Bring to a gentle simmer. Cover and cook for 30 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through.
- 07Remove the lid and simmer uncovered for another 10-15 minutes until the stew thickens to your liking.
- 08Fish out the bay leaf, then taste and adjust seasoning if needed.
- 09Ladle stew into bowls and sprinkle with chopped fresh parsley before serving.
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