RECIPE MAGIC!

WEEKNIGHT CHICKEN STEW

This is weeknight food at its best — hearty, forgiving, and cooked in one pot. The perfect date with family and friends. Chicken, vegetables, tomatoes, and stock simmer into something that already tastes like comfort. A spoonful of concentrated beef stock adds an extra layer of umami depth. And here’s the ultimate upgrade. A small pour of balsamic stirred into the pot transforms it from simple to one pot gourmet. 

INGREDIENTS:

  • 6-8 chicken thighs, skinless, boneless, cut in 2-inch pieces
  • 1 tsp Kosher salt, or to taste
  • 1/2 tsp Black pepper, or to taste
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp all-purpose flour
  • 1 yellow onion, trimmed and roughly chopped
  • 2 tbsp Garlic EVOO or 2 garlic cloves, finely chopped
  • 2 carrots, peeled and cut into 1-inch pieces
  • 1 red bell pepper, trimmed and cut into 1-inch pieces
  • 3 medium yellow potatoes, peeled and cut into 1-inch pieces
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tsp oregano
  • 1 large can peeled San Marzano tomatoes (828 ml)
  • 3 cups high-quality chicken stock or homemade
  • 1–2 tbsp balsamic, choose one: Pomegranate, Maple or Neapolitan dark balsamic; or Sicilian Lemon white balsamic
  • Option: 1 tbsp concentrated beef stock (we love Better Than Bouillon)

Note: One tablespoon gives a subtle accent; two tablespoons bring a more noticeable finish with deeper expression of the infused flavour. Taste after the first spoonful and adjust to your liking.

DIRECTIONS:
On medium-high heat, in a Dutch oven add olive oil. When glistening, add chicken thigh pieces. Cook for 6 minutes until golden brown. Add onion, garlic, carrot, pepper, and potato. Season with paprika, coriander, oregano, salt, and pepper. Sprinkle flour and stir to combine. Cook until the veggies begin softening, about 7–8 minutes. Add tomatoes and juice (breaking them into chunks by hand first). Add chicken stock (and beef stock if using). Bring to a boil, then reduce to a simmer. Let simmer until the stew has thickened, about 30–40 minutes. Stir in your chosen balsamic during the final 5 minutes of cooking. Reduce the heat to low so the stew is just barely bubbling, and let the flavour absorb into the broth and vegetables. This gentle finish brings out the depth of the infused balsamic without losing its character. Taste and adjust seasoning before serving.