Piedmont Chicken Stew
Ready In: 1 hr 55 mins
Serves: 8-10
Ingredients
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1 teaspoon tarragon, freshly ground
- 1 teaspoon thyme, freshly ground
- 1 teaspoon oregano, freshly ground
- 3 lbs boneless skinless chicken thighs, defatted
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 medium yellow onions, finely chopped
- 2 stalks celery, finely chopped
- 1 red bell pepper, seeded, finely chopped
- 2 cups tomato sauce (my Crock Pot Italian Tomato Sauce)
- 2 (15 ounce) cans Italian tomatoes, chopped
- 1⁄2 cup dry sherry (NOT COOKING SHERRY)
- 1 cup chicken stock (home made is best)
- 1⁄2-1 teaspoon crushed red pepper flakes
Directions
- Preheat oven to 375°F.
- Mix the first 5 herbs and spices in a large plastic bag.
- Wash chicken and pat dry.
- Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside.
- Heat a dutch oven over a medium high burner. Add oil.
- Add onions, celery, and bell pepper. Saute (stir fry) 'til onions are translucent. remove, set aside.
- Brown chicken. Return vegetables to the pot.
- Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well.
- Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce.
- Stir occasionally to keep the thighs from raising to the top and drying out.
- Serve over basmati or jasmine rice cooked in chicken stock with 1 or 2 cardomon pods or couscous cooked with lemon zest.
- Freeze leftovers without the rice or couscous. Rice freezes nicely but couscous becomes soggy when thawed.
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