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Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. I still have no garnish as I'm impatiently waiting for my herb garden to grow 🙄 In this recipe I have created a quick and easy ratatouille to poach the chicken in, giving the chicken a sort of Mediterranean vibe. This simple chicken stew can be made on the hob in under an hour, but needs very little attention once it has got started, making it perfect for busy weekday evenings.
Super Quick Mediterranean Chicken Stew is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Super Quick Mediterranean Chicken Stew is something which I've loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have super quick mediterranean chicken stew using 8 ingredients and 4 steps. Here is how you can achieve that.
Ingredients needed to make Super Quick Mediterranean Chicken Stew:
- 2 onions, finely diced
- 2 tbsp Mediterranean paste
- 2 cloves garlic
- 2 tbsp corn flour
- Leftover roast chicken, shredded
- Salt and pepper
- 400 mls Chicken stock - about
- Olive oil
This Chicken Stew is slow cooked in the oven to develop deep, incredible flavours. The smell that fills the house when it's in the oven is simply wonderful! Made with skin on chicken thighs and drumsticks, this Chicken Stew recipe is a firm favourite during the colder months along with Beef Stew and. In a large pot over medium heat, melt butter.
Directions to cook Super Quick Mediterranean Chicken Stew:
- Gently fry the onions and garlic in a tbsp of olive oil for about 10 minutes until soft and translucent.
- Add the paste and mix well with the onion. I used this paste from M&S which I happened to have in the fridge. You could use tomato purée instead and I’ve taken a photo of the ingredients if you want to recreate it.
- Then stir in the chicken stock and stir well. Start to bring the temperature up and while the stock is heating up, mix your corn flour with a little water to make a slurry. Pour the slurry into your stew as you bring it to a gentle boil. Allow the stew to thicken and add more corn flour if it’s too thin and more stock or water if too thick.
- Add your shredded chicken and heat through well for ten minutes before serving.
Add carrots and celery and season with salt and pepper. Transfer the chicken out of the dutch oven to a plate. Then add some of the chicken stock while scraping to loosen browned bits from the bottom. Add garlic, onion, and oregano to pot; season with salt and pepper. Sprinkle chicken with garlic salt, pepper and oregano.
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