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Mediterranean Chicken Stew


Chicken stew has never been this tasty!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 1:20 hours
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  • oil, for frying
  • 1 large onion, cut into eighths
  • 2 medium aubergines, cut into large chunks
  • 3 smoked pork rashers
  • 1 bulb garlic, top cut off and left whole
  • a handful of fresh oregano
  • 8 baby carrots, peeled
  • 6 baby fennel bulbs, halved lengthways
  • 1 x 400 g can cannellini beans, drained
  • 8 kalamata olives
  • 8 chicken portions, cleaned
  • 1 C (250 ml) dry white wine
  • 1 x 400 g can Polpa di Pomodoro (chopped tomato)
  • salt and pepper to season
  • rind of 1 lemon

Preheat the oven to 180 °C.

Heat the oil in an ovenproof dish and fry the onion, aubergines and pork rashers until the onions are brown. Add the garlic and the oregano and fry until the flavours are released. Place the carrots and the fennel in the dish and add the beans and olives. Top with the chicken portions and add the wine and chopped tomatoes to the dish. Season and cover and place into the preheated oven for 1 hour. Remove the lid and brown the chicken under the grill.

Top with the lemon rind before serving with a hot, crusty baguette or ciabatta.