Stews are always a welcome dinner at the end of a cold winter’s day, and this stovetop chicken stew is the perfect healthy heart-warming comfort food.
4-6 chicken thighs bone in
4-6 chicken drumsticks
4-6 garlic cloves chopped
1/3 cup balsamic vinegar
1/2 cup fresh parsley chopped
1 tspn sea salt
1 tspn black pepper
2 tspns dried thyme
2 tspns dried rosemary
4 tblspns tomato paste
2 large tomatoes sliced into big chunks
2 large onions cut into large chunks
2 cups chicken stock (broth)
4 tblspns olive oil divided
Place first 10 ingredients into a large bowl and mix well. Cover and place in the fridge and rest for 2-4 hours. Remove from the fridge 1 hour before you want to start cooking.
In a large heavy pot heat 2 tbsp oil over a high heat and when hot but not smoking add the onions. Reduce the heat to medium-high and cook the onions turning for 5 minutes. Remove the onions to a bowl.
Place several pieces of the chicken in the pot with the remaining oil and brown on all sides. Remove to a bowl and repeat until all the pieces have been browned.
Add the marinade and 2 cups of stock and stir until blended. Add the onions and chicken pieces, stir and bring to a rapid boil. Lower the heat to a gentle simmer, cover the pot and cook for 1 hour. Stir once or twice.
Serve with sweet potato mash and seasonal vegetables.
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist; author of The New Zealand Gluten-Free Cookbook, Published by Penguin New Zealand. For more info on Jimmy, visit his Facebook page.
Image / Supplied