Mediterranean Chicken Stew With Creamy Polenta Recipes

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MEDITERRANEAN-STYLE CHICKEN STEW RECIPE



Mediterranean-Style Chicken Stew Recipe image

One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!

Provided by Suzy Karadsheh

Categories     Dinner     Entree

Number Of Ingredients 17

1 1/2 lb boneless skinless chicken thighs ((8 thighs) )
Kosher salt and black pepper
Extra virgin olive oil
1 yellow onion (chopped)
3 garlic cloves (minced)
2 carrots (chopped)
1 red bell pepper (chopped)
1 zucchini (small diced)
1 potato (small diced)
1 tsp paprika
1 tsp coriander
1 tsp dry oregano
2 sprigs fresh thyme
1 28 can whole San Marzano tomatoes, ((or any quality canned whole tomatoes you like) )
2 cups low sodium chicken broth
1 tbsp white wine vinegar
1 cup chopped fresh parsley

Steps:

  • Pat the chicken dry and season on both sides with Kosher salt and black pepper.
  • In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
  • In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
  • Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
  • Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve

Nutrition Facts : Calories 253.9 kcal, Carbohydrate 19.9 g, Protein 26.6 g, Fat 8 g, SaturatedFat 1.7 g, TransFat 0.1 g, Cholesterol 107.7 mg, Sodium 534.3 mg, Fiber 4.4 g, ServingSize 1 serving

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA



Spanish Chicken Stew with Manchego Polenta image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken thighs, trimmed and cut into chunks
Salt and freshly ground black pepper
1 1/2 teaspoons paprika or smoked paprika
1/2 pound Spanish chorizo, sliced
1 large onion, quartered then thinly sliced
4 garlic cloves, chopped
1 cup white or red Rioja wine
1 (28-ounce) can stewed tomatoes, lightly drained
1/2 cup sliced piquillo peppers, or chopped pimientos
1/2 cup coarsely chopped fresh flat-leaf parsley
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated Manchego cheese

Steps:

  • Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
  • In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Roasting a simplechicken breast with capers, olives, andgrape tomatoes transforms it into a Mediterranean dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 7

1 pint grape tomatoes
16 Kalamata olives, pitted and halved
3 tablespoons drained capers, rinsed
3 tablespoons olive oil
4 (about 6 ounces each) boneless chicken breast halves, with skin
Coarse salt
Freshly ground pepper

Steps:

  • Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
  • Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
  • Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.

Yield serves 4

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Coarse salt and fresh ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted kalamata olives (about 5)
1 teaspoon white-wine vinegar
1/4 cup chopped fresh parsley
Polenta (recipe page 360), for serving

Steps:

  • Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
  • Reduce the heat to medium-low; add the remaining teaspoon oil to the skillet. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the chickpeas and 1 cup water. Bring to a boil; cook until the liquid is reduced by half, about 2 minutes.
  • Add the tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add the olives, vinegar, and chicken along with any accumulated juices to the pan; toss until warmed through, about 1 minute. Stir in the parsley. Serve over the polenta.
  • This recipe can also be made with 1 1/2 pounds peeled and deveined shrimp instead of chicken; replace the chick peas with cannellini beans.

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