Chicken and Vegetable Stew


  • 8 boneless, skinless chicken thighs, about 3 lbs
  • 1/2 cup flour, sifted
  • 2 tbs vegetable oil
  • 1 medium onion, sliced
  • 4 bacon slices, chopped
  • 2 potatoes, peeled and cut into 3/4 inch cubes
  • 1 large carrot, cut into discs
  • 3-4 cloves garlic, chopped
  • 1 celery stalk, thinly sliced
  • 1/2 lb cauliflower florets
  • 2 zucchini, sliced
  • 1 (14oz) can crushed tomatoes
  • 3 tbs tomato paste
  • 3/4 cup dry red wine
  • 3/4 cup chicken stock
  • kosher salt and black pepper to taste
This is and easy to prepare comfort food dish that combines chicken, savory vegetables and a red wine and tomato based broth.


  • Trim the chicken thighs of excess fat and sinew. Cut chicken into 1 inch chunks.
  • Combine the flour along with some salt and pepper, then toss the chicken lightly in the seasoned flour and shake off excess.
  • Heat the oil in a large frying pan and cook the chicken over medium heat, turning occasionally, until browned and cooked through. About 20  minutes.
  • Drain on paper towels and keep warm.
  • Add the sliced onion, garlic and bacon to the pan.
  • Cook over medium heat until the onion is tender and the bacon is slightly crispy. Take care not to burn the garlic.
  • Drain the fat, then add the potato, carrot and celery and cook for about 2 minutes.
  • Add the zucchini, cauliflower, crushed tomatoes, tomato paste, wine and stock, then season to taste.
  • Bring to a boil, reduce heat and simmer uncovered for about 10-15 minutes, stirring occasionally, or until vegetables are tender.
  • Take care not to over cook.
  • Add the chicken to the sauce mixture and cook for about 5 minutes or until heated through.

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