Italian Chicken Stew! A really simple and healthy chicken stew, which is great in the slow cooker.
A lovely warming chicken stew can be the perfect supper after a long day at work and a horrible drive home through the July wind and rain. It really is silly weather at the moment and food is always my best comfort for lifes little irritations.
You may have noticed that I’m back to my favourite topic – Italy. Yes another Italian inspired dish! But you know – they are the masters when it comes to good food. Eventually I will get around to posting up some really traditional dishes. I literally can’t wait to get going with some pizzas, pastas and proper ragu sauces….. And speaking of pizzas; Ben and I are hoping to start building our very own outdoor pizza oven very soon!! Very exciting!! So yes – I’ll probably be posting a lot more about pizzas and clay ovens, and pizzas, and pizzas, and pizzas over the next few months 🙂
But back to the dish at hand;
this really was one of those dishes where I grabbed whatever was in my fridge and cupboards, chucked it all in and hoped for the best. So when I called it an Italian dish, I meant in a round about way its Italian. But honestly, I have no idea if its true to the roots of any particular Italian dish. However, after trying and testing several times I don’t think there’s any need to be overly concerned. The basis of this dish is chicken, red wine, tomatoes and rosemary, so there’s no way its not going to taste great. Plus its a one pot dish, so its really easy and can be used in a slow cooker or crock pot. And the best bit – the longer it stays in a low oven; the better it gets.
In fact its that good I made it again in a slightly larger portion for a small lunch party that I catered for over the weekend. – Yes I catered an event!! My very first one!! Although it was only for the people that attend yoga with me. Our yoga teacher hosted a workshop over the weekend and asked if I would make some food for everyone after all the yoga-ing had finished. It really was a great day and the food went down a storm after 2 hours straight of yoga. I also made: a great Tarka Dahl; a lovely cream haddock mac and cheese; and a few salad dishes with homemade dips. All great and all to be up on the blog soon, once I’ve perfected and photographed 🙂
I appear to have gone off track again…
So the chicken stew – its A-MA-ZING. So rich and full of aromatic flavours from the Rosemary, bay and olives, I reckon I could eat it every night and not get bored.
I love to serve this dish with parsley and sea salt wild rice;
a really fantastic rice dish that isn’t as complicated as it sounds. It matches the flavours of the chicken stew perfectly and is really easy to throw together. However, this dish is so versatile that you could put it with whatever you fancy: mashed potatoes, jacket potato, hasselbacks, dumplings, chips….and I haven’t tried it but I imagine if the chicken was shredded it would also go great on a wrap.
Hope you give it go!
If you read my last post you will know I have also been thinking about healthy foods and meal plans recently. I have been creating some great healthy work salads which you can find on my instagram page. Ive also started tracking my own food intake and weight and hope to be able to start creating some healthy menu plans off the back of this. Will update soon.
Let me know if you give the stew I try, I’d love to hear about it. Comment below!!
Italian Red Wine Chicken Stew with Parsley and Sea salt Wild Rice
For the Chicken Stew:
4 Chicken breasts
2 tbsp Plain flour
2 Onions sliced into 2cm chunks
2 Cloves garlic finely chopped
2 Tbsp olive oil
1/4 bottle of red wine
3 Sprigs of fresh rosemary
2 Bay leaves
1 Tin of plum tomatoes -roughly broken up
140g Tomato paste
Green and black whole olives
Salt and pepper to season
For the Wild Rice:
50g wild rice
250g wholegrain rice
3 tbsp extra virgin olive oil
Handful of fresh parsley chopped
3 good pinches of sea salt
For the Chicken Stew:
Pre-heat the oven to 170 degrees C. Place casserole dish on the hob and heat up 2 tbsp olive oil on a medium heat.
Slice the chicken breasts into large chunks (I cut each breast into 3), season with salt and pepper and dust evenly with the plain flour. When the oil is hot; place the chicken chunks in the casserole dish and fry on each side for around 3-4 minutes, or until sealed all over and golden brown. The flour from the chicken will stick to the base of the dish and begin to turn brown – don’t panic – leave this for the moment.
Remove the chicken and place to one side. With the casserole dish still on a medium add the onion and garlic. Add more olive oil if needed. Cook for a minute of so before adding the red wine. The wine should sizzle as it enters the pan and loosen the brown flour from the base. Use a wooden spoon to fully remove all the flour (deglaze).
Once the wine has reduced by at least half; add the plum tomatoes, rosemary sprigs, bay leaves, tomato paste and olives. Return the sealed chicken to the pan and mix well. Bring to the boil then clamp on a lid and place in the middle of the oven for 50mins – 1hr.
For the Wild Rice:
Prepare the rice whilst the stew is in the oven. The wild rice takes longer to cook than wholegrain so get this in a pan first. Measure the rice in a cup before adding to the pan. Use the same cup to measure double the amount of water to rice. Pour the water in with the rice, bring to the boil, place on a lid and simmer for 25 minutes. After 10 minites prepare a cook the wholegrain rice using the same method. Once both types of rice are cooked there should be little of no water left in the pans. However, if necessary drain off any excess water and then mix the two types of rice together. Stir in chopped parsley, olive oil and sea salt to taste. Pop to one side ready to serve once the stew is dished up.
Check the stew after 50 minutes. If it appears ready then taste and season. If the consistency is too thin then mix a tbsp of flour with a bit of water to form a paste; pour into the stew and mix well.
Serve the stew with the rice and garnish with any left over parsley.