Mediterranean Diet Classic Stewed Chicken
Dive into the vibrant, heart-healthy flavors of the Mediterranean with this Classic Stewed Chicken recipe, a standout dish designed to nourish and delight. Tender chicken thighs are browned to perfection and simmered in a robust tomato-based sauce infused with garlic, onion, and red bell peppers, delivering layers of mouthwatering flavor. Enhanced with aromatic herbs like oregano and thyme, and punctuated by tangy red wine vinegar and briny black olives, this dish is a true celebration of Mediterranean cuisine. Finished with a sprinkling of fresh parsley, it's as stunning as it is delicious. Quick to prepare and slow-cooked to perfection in under an hour, this hearty stew pairs beautifully with quinoa, whole-wheat couscous, or crusty bread for a satisfying meal. Perfect for anyone following the Mediterranean diet or simply seeking wholesome comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 4 cloves, minced garlic
- 1 large, sliced red bell pepper
- 2 tablespoons tomato paste
- 14 ounces canned whole tomatoes
- 1 cup chicken broth
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 pieces bay leaves
- 0.5 cup, pitted and sliced black olives
- 0.25 cup, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the chicken thighs with salt and black pepper.
Add the chicken thighs to the pot, skin-side down, and brown for about 5 minutes on each side. Transfer them to a plate and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic and sliced red bell pepper, cook for an additional 2 minutes.
Stir in the tomato paste and cook for 1 minute, then add the canned tomatoes, breaking them up with a spoon.
Pour in the chicken broth and red wine vinegar, stirring well to combine.
Add the dried oregano, dried thyme, and bay leaves to the pot.
Return the chicken thighs and any accumulated juices to the pot. Bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let it simmer for about 45 minutes or until the chicken is tender and cooked through.
During the last 10 minutes of cooking, remove the bay leaves and stir in the sliced black olives.
Once cooked, remove from heat and sprinkle with fresh parsley before serving.
Serve hot with your choice of side, like quinoa or whole-wheat couscous.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4461 mg | 194% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 28.8 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 390 mg | 30% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3549 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
