Italian Chicken Stew – also known as Stewfato. I posted this several years back but felt it needed a facelift and a new name. I’m not so sure anyone knew what the heck Stewfato was, so it didn’t get much attention, and this dish needs your attention!
I would say the secret ingredient to this stew is the Portobello mushrooms. They deepen the flavor of the stew and give it a real meaty texture. Another little secret weapon is a touch of cinnamon. I know! Sounds crazy, but don’t skip this step…just try a little. It gives it a slightly mid eastern flavor. We serve our stew over whole wheat couscous but it is great on it’s own as well. You can even thin it out a bit with some additional broth for more of a soup consistency. Oh, and did I mention healthy and low calorie? Clocks in at around 260 calories for 1 1/4 cups. (not including couscous). I’ve been known to make a pot of this just for work lunches!
This recipe has been on my regular dinner rotation for years! You can even toss the whole thing in a crockpot, raw chicken and all – turn it to low for 6 hours and dinner is done!
Great served with Cheesey Spedini Bread and a glass of good red wine!
NOTES: You can substitute Crimini mushrooms for the Portobello. Did you know that Crimini mushrooms are really just baby Portobello’s? Something to ponder when looking at the cost.
Easy Italian Chicken Stew
- 2 tablespoons olive oil
- 1 pound thicken thighs or breasts cut into bite size pieces
- 1 large onion – chopped
- 3 pieces carrots – cut into bite sized
- 2 cloves garlic
- 1 pieces large portobello mushroom – with stem removed and cut into bite size
- 1/3 cup chopped parsley
- 3 tablespoons tomato paste
- 1 14.5 oz can chopped tomatoes
- 1/2 cup beef broth or red wine
- 2 cups chicken broth
- 2 teaspoons cinnamon
- Crumbled feta or parmesean optional
- Whole wheat couscous optional
- Heat olive oil in a dutch oven or soup pot. Saute chicken until brown. Remove chicken from pan and all oil but 1 tablespoon. Add onions, carrots, salt and pepper to the pot.. Saute until vegetables are soft but not brown scraping up all the yummy bits.
- Add garlic and sauté until fragrant - 1 -2 minutes.
- Add mushrooms and parsley, simmer an additional 5 minutes.
- Add chicken back to pot.
- Add tomato paste, canned chopped tomatoes, beef and chicken broth. Stir well and simmer about 20 minutes. Dust with cinnamon.
- Serve over couscous and sprinkle with Feta for Parmesean if desired.