Traditional Italian Chicken Stew
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Cost $ 15
- 1 kg. Chicken Thighs or Whole Chicken cut into pieces
- 400 gr. Canned Peeled Tomatoes Blended
- 1 White Onion
- 1 Carrot
- 1 Celery Stalk
- 1 Clove Garlic
- 100 ml. Red Wine
- 3 Tbsp Extra Virgin Olive Oil
- 1 Sprig Rosemary
- 2 Bay Leaves
- 2 Sprig Fresh Parsley Chopped
- Salt & Pepper
Peel onion and carrots and cut them into small cubes, do the same with the celery.
With a hand blender or food processor blend the canned peeled tomatoes.
In a skillet heat three tablespoons of extra virgin olive oil over medium heat.
Add the diced vegetables, the whole clove of garlic and brown for about 4-5 minutes.
Add the chicken and sear on both sides until golden.
Add rosemary, bay leaves.
Occasionally stir the vegetables around the chicken to avoid them to stick in the skillet.
Pour in the red wine and over high heat let it evaporate.
Then add the tomato sauce, season with salt and fresh ground black pepper to your taste.
Mix all of the ingredients together and cover with a lid.
Reduce heat to low and simmer stirring occasionally for 40-45 minutes or until the meat is falling off the bone.
Garnish with chopped parsley and serve.