No one can resist a pot of chicken stew, and the recipe below is a fresh twist on that classic. Three fabulous co-stars in this dish contribute to its enticing scent: yellow mustard, diced tomatoes, and freshly diced red bell peppers. This recipe was adapted from Food 52.
Serves 4, cooking time 1 hour and 15 minutes
- 2 tablespoons olive oil
- 2 lbs of chicken thighs and drumsticks
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 large clove garlic, minced
- 3 tablespoons yellow mustard
- 28 ounce can of diced tomatoes
- Salt and pepper
- Heat the oil in a large pot or saute pan with a tight-fitting lid over medium heat. Season the chicken legs well with salt and pepper and when the oil is almost smoking, add them to the pan. It’s important to wait until the oil is very hot, so the chicken will not stick to the pan. Brown them well on all sides without rustling very much (again, to prevent the chicken from sticking). Transfer the chicken to a clean plate and set aside.
- Add the onion and peppers to the pan and cook until beginning to soften, about 3 minutes. Add the garlic and cook for another minute. Stir in the mustard and cook for another minute. Stir in the tomatoes and a couple large pinches of salt, then add the chicken back to the pan, submerging it in the sauce.
- Bring the sauce to a boil and then lower the heat so that it’s just simmering. Cover tightly and cook until the chicken is very tender, 30 to 40 minutes. Taste for seasoning and add more salt and pepper if you like.
This dish is perfect over rice or potatoes but is hearty by itself with a side of crusty bread. It’s not very expensive either, full of ingredients you may already have in your pantry! In all likelihood, this chicken stew will serve more than four, especially if portioned for lunches. The mouth-watering aromas and bright flavor will have you wanting to make it again before it’s even close to gone.