One-Pot Week: Chef Dad whips up Mediterranean Chicken Stew - Sweet Potato Chronicles

One-Pot Week: Chef Dad whips up Mediterranean Chicken Stew

Henry IV reput­edly wished a chicken in every pot, and I’m down with that, but some­times it’s a chal­lenge to make that chicken strut around in a flight of furi­ous fancy, instead of lan­guish­ing in yet another last-second meal reek­ing of fowl play-te (I need an edi­tor.  I know.) 

For this stew, I pulled from the clas­sic spaghetti all put­tanesca dish of Italy – lit­er­ally “spaghetti in the style of the whore” (no gig­gling from the back row there!).  Story is that work­ers of the brothels-in-the boot-country were ostra­cized for their, um, trans­ac­tions, and so they didn’t get out and shop for fresh food, as most of their neigh­bours did, so they ven­tured out once in a while.  Canned items made up much of their can­tina, and when it came time to cook, items like capers, olives and tomato sauce often made it into their <shame­ful!>< scan­dalous!> dinners. 

Many of us keep sim­i­lar items in our pantry shelves, and for­get about them.  It’s great to have these “basics” to use when the clock (cluck?…I really need an edi­tor) is tick­ing down and grum­bling stom­achs echo through­out the (hen) house. It doesn’t take much effort – just a good can opener and a few chops of the knife. Crostini is great with this — fun for the wee ones to help make and for them to scoop up the goodies.

Mediter­ranean Chicken Stew

Serves: 4–6  

Time: 1 ½ hours, from first chop to first spoon

 4 table­spoons olive oil

3 pc chicken breast, cut into 1” cubes

2 pc onions, white, peeled and sliced thin

10 pc mush­rooms, white, washed and cut into quarters

2 cloves gar­lic, minced

1 tea­spoons tomato paste

1 tea­spoons Worces­ter­shire sauce (optional)

2 tea­spoons bal­samic vinegar

1 ½ cups tomato puree (or sauce)

2 cups chicken stock, low sodium or homemade

1 ½ cups chick­peas, canned

4 table­spoons black olives, sliced

1 ½ table­spoons capers

2 sprigs oregano or rose­mary (or both!)

1 bay leaf

Method

In medium sauce­pot, heat 2 tbsp oil over high heat until oil shim­mers.  Add chicken and brown for 5–6 min­utes.  Sea­son with a bit of salt and pep­per.  You may have to do this in 2 batches.  Remove chicken with slot­ted spoon and drain, reserv­ing liquid.

Add remain­ing olive oil to same pot and sauté onions for 5 min­utes over medium-high heat, until browned and soft.

Add gar­lic, tomato paste, mush­rooms and cook an addi­tional 2–3 min­utes, scrap­ing bot­tom of pan with wooden spoon to get all the flavour off the bot­tom of the pot.

Add reserved chicken and liq­uid, Worces­ter­shire sauce, bal­samic vine­gar, tomato puree / sauce, chicken stock, chick­peas, black olives, capers, herbs and bay leaf.

Bring to boil and then reduce to simmer.

Sim­mer for 45–60 min­utes, or until sauce has thick­ened and chicken is ten­der. Sea­son with salt and pep­per (see note below)

Note: Feel free to add basil, chili flakes, pep­pers, anchovies or even cooked spinach to this.  Our son Yusef likes it with rice, but it makes a great pasta top­ping (obvi­ously!), so it’s flex­i­ble.  Also note that with all the salty items – olives, capers, anchovies (if using), try to use reduced-sodium chicken stock, or even just water, and watch how much salt you use!

  

4 Comments

  1. Another great recipe from Chef Dad! Yummy!

  2. Love this stew, thanks!

  3. Jennifer Lacey says:

    MEDITERRANEAN CHICKEN STEW incred­i­ble, some mem­bers of the fam­ily enjoyed it over whole wheat pasta oth­ers quinoa :)

  4. Hi, Paul remem­ber me. Claus Derisma from the Air Canada Cen­tre. How are you?

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