Mediterranean Style Chicken Stew from The Mediterranean Dish

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is cost-effective.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients, while dried parsley is less expensive.

Season chicken thighs with kosher salt and black pepper on both sides.

Heat extra virgin olive oil in a Dutch oven over medium-high heat.

Brown the chicken thighs in the pot, seasoned side down, until golden.

Remove chicken from the pot and set aside.

Add chopped onions, garlic, diced gold potato, zucchini, carrots, and red bell pepper to the pot.

Season the vegetables with a pinch of kosher salt, black pepper, paprika, coriander, and oregano.

Cook the vegetables on medium-high heat for about 7 minutes until soft.

Add canned whole tomatoes to the pot and break them up.

Pour in 2 cups of chicken broth and add fresh thyme leaves.

Return the browned chicken to the pot and let it bubble on high heat for 5 minutes.

Reduce heat, cover partially, and let it stew for 20-30 minutes until thickened and chicken is tender.

Add a shot of white wine vinegar and 1 cup of fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens