Easy stovetop chicken stew

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chicken stewStews 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

ABOUT THE AUTHOR: Jimmy Boswell is a dedicated Gluten free chef, food writer, blogger and food stylist and Gluten free Personal Chef. Jimmy is here to help people that need or choose to live gluten free with information and recipes that makes a Gluten Free life fun and have taste with our meals.

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