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Chef Megan Mitchell

Online Cookbook

Hearty Chicken Stew

  • Complexity: medium
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Hearty Chicken Stew


  • 3-4 tbsp. olive oil
  • 4 large carrots, peeled and cut into 1/2-inch pieces
  • 2 celery stalks, cut in half then diced into 1/4-inch pieces
  • 3 cloves garlic, roughly chopped
  • 2 bay leaves
  • 3-4 tbsp. tomato paste
  • 1/2 cup dry red wine, such as Cabernet Sauvignon
  • 28 oz. can whole tomatoes, gently crushed by hand
  • 1 1/2 pounds chicken thighs, boneless and skinless, preferably organic
  • 2 cups chicken stock, preferably low sodium
  • 14 oz. bag of frozen petite whole onions
  • 1 pound baby yellow potatoes, halved
  • 1/4 cup red wine vinegar
  • Salt and pepper, to taste
  • 3 tbsp. chopped flat leaf parsley


  1. Bring a medium sized Dutch Oven up to heat over medium. Add in the oil followed by the diced carrots and celery. Cook for 2-3 minutes and then add in the garlic, and cook until fragrant, about another minute. Add in the bay leaves followed by the tomato paste. Stir to coat the vegetables in the paste and cook for another 3 minutes. 

  2. Next add in the red wine, scraping any brown bits off the bottom of the pan. Carefully add in the can of tomatoes crushed by hand and stir to combine. Season with a 2 tbsp. of salt and 1 1/2 tsp. of pepper. Add in the chicken thighs, left whole, followed by the stock. Stir and make sure the chicken is fully submerged in the liquid.

    Cover, and cook on low for 1 1/2 hours stirring occasionally to break up the chicken. It should be a gentle simmer.

  3. After the stew has cooked for 1 1/2 hours add in the frozen onions and cook for another 30 minutes. This time, leave the lid half on, half off so some the liquid can reduce. 

    After the onions have cooked for 30 minutes, bump up the heat to medium and add in the halved potatoes. Cook for another 20-30 minutes or until the potatoes are soft and the sauce has reduced into a thick stew. During this time, leave the lid completely off.

  4. Lastly, add in the red wine vinegar and freshly chopped parsley. Mix and check for seasoning, adding more salt and pepper if needed. 

    Serve. It's even better the next day. 

    Recipe Courtesy of Megan Mitchell

Comments (1)

  • Joseph Mathew

    25 February 2014 at 10:23 |
    What a delicious recipe. I love the touch of tomato paste and red wine vinegar. It is those small details that make simple dishes that much more appealing and delicious. Kudos, once again! Every time I go to the grocery store and pass by the poultry section, I always see the chicken thighs and think of one of your delicious recipes. It really is a wonderfully tasting and underrated cut.


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