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Mediterranean Chicken Stew
Posted by Peggy on January 24, 2010
Recipe: Mediterranean Chicken Stew
2 pounds (apx. 10) skinless, boneless chicken thighs
1 tablespoon extra virgin olive oil
2 medium leeks (white and light parts only) chopped and washed well
1 small fennel bulb, stalks removed, halved, cored and thinly sliced; fronds reserved for garnish
1 can (28 ounces) diced tomatoes
2 teaspoons minced garlic
1-2 cups white wine or chicken stock (or combination of both)
1 cup fava beans or small shaped dry pasta, such as orzo or small shell (lumachine)
3 tablespoons chopped basil, optional
Bring a medium-sized pot of salted water to a boil. Season sliced chicken with kosher salt and freshly ground pepper.
In a large, deep-lipped heavy- bottomed pan or Dutch oven, heat olive oil over medium heat. Sauté chicken 8-10 minutes.
Stir in leeks and fennel. Continue cooking an additional 5 minutes or until fennel and leeks are just limp. Add garlic, wine or stock and tomatoes to pan.
Meanwhile, cook pasta, less than 2 minutes of recommended packaging cooking time. (Pasta will continue cooking in the stew.)
Add semi-cooked pasta to stew and continue simmering until pasta is tender, about 5 minutes, adding additional stock if stew is too thick; pasta will absorb liquid as it simmers and continue to absorb liquid as it sits. Season to taste with kosher salt and freshly ground pepper. Garnish with fennel fronds, and basil, if using.
Number of servings (yield):
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