The Best Mediterranean Chicken Stew – Easy!
The best Mediterranean Chicken Stew contains tender chicken, leeks, garlic, veggies, fresh herbs, tomato sauce, and white wine. This easy recipe is also beautiful for entertaining. You can make it the day before, and it’s even better the next day.
What makes this Mediterranean Chicken Stew delicious?
I love the buttery flavor of leeks and use them instead of onions, although yellow onions would be delicious if you prefer. Leeks add a rich flavor to the recipe, along with fresh herbs, garlic, and white wine. I also make this recipe with plump, organic chicken breasts for the ultimate chicken and vegetable stew.
This dish is also called Chicken Cacciatore. There are hundreds of versions of this recipe; this is mine. The long-simmering chicken in tomato sauce with fresh veggies and herbs sometimes includes mushrooms, olives, or even artichoke hearts. This style of cooking renders very succulent chicken.
If you like this recipe, enjoy Easy Crusted Romano Chicken with Lemon Butter or Delectable Honey Garlic Chicken Stir-Fry.
It’s an easy, Mediterranean Diet style one-pot meal!
- Rich in complex flavors
- Simple Ingredients from your local grocery store
- It’s a restaurant-quality recipe your family will LOVE!
- It’s a perfect make-ahead meal for entertaining.
- It comes together quickly and is even better the next day!
Where Does Chicken Cacciatore Originate?
Chicken Cacciatore, or ‘Hunter Stew’ as it’s sometimes called, originated in Southern Italy. There are many variations on this delicious recipe. Some cooks use red wine, some white wine as I do, and sometimes other vegetables such as mushrooms are used in the dish. This is most assuredly a Mediterranean Diet recipe. We love this style of cooking chicken as the meat is incredibly tender. You can make this classic Italian recipe with boneless chicken breasts or chicken thighs.
Ingredients in this Recipe
Simple ingredients for this Mediterranean-style chicken stew:
- Boneless Chicken Breasts – I buy organic, air-dried chicken breasts.
- Leeks (You can also use Yellow Onions)
- Carrots
- Red Bell Peppers or Yellow Peppers
- Carrots
- Fresh Garlic Cloves
- Fresh Rosemary
- Italian Parsley for garnish
- Fresh Basil
- Extra Virgin Olive Oil
- Premium Italian Tomato Sauce
- Salt and Black Pepper
- One Bay Leaf
How to Make This Sumptuous Recipe
Step 1.
Cut the boneless chicken breasts in half and pat dry. Sprinkle with fresh cracked black pepper and sea salt. Mince fresh Garlic and cut the Leeks, Peppers, and Carrots into Medium Dice. Set aside. Give the herbs a rough chop.
Step 2 – Saute the Chicken
Add two tablespoons of olive oil to a large Dutch oven over medium-high heat—season chicken with fresh ground pepper on both sides. Add the chicken to the pan in the hot oil and cook on each side for 3-4 minutes until light golden brown. Remove chicken breasts from Pan and set aside.
Step 3 – Cook the Vegetables
Add another tablespoon of Olive Oil to the same pan. Add the minced garlic, sliced leeks (or onions), and carrots. Cook for one minute, then add the diced red peppers.
Step 4 – Assemble the Stew
Return the chicken to the pan with the vegetables. Add tomato sauce, bay leaf, and all the fresh herbs except for the Parsley (you will add chopped parsley to the finished stew before serving). Add a 1/8 cup of white wine. As this recipe simmers into a rich tomato sauce, your home will be filled with all the delicious aromas of Italy. Can you smell the Mediterranean flavors?
Cook covered on a low simmer for 45 minutes or until the internal temperature of the chicken breasts is 165 F.
Remove from heat, add chopped Parsley, and serve with your chosen side dish! See plating suggestions under FAQ’s below.
Tips and Tricks
- For best results, use fresh herbs; however, dried herbs can be substituted.
- You can substitute tomato sauce for whole pureed tomatoes or tomato pasta sauce.
- You can also make this recipe with boneless, skinless chicken thighs.
- Add artichoke hearts, sliced green olives, or kalamata olives when adding tomato sauce.
- You can add chili flakes if you like it hot!
- Toppings include shredded parmesan cheese, asiago, or feta cheese.
Storage and Re-heating Mediterranean Chicken Stew
- Store Chicken Stew in a covered, airtight glass container in the refrigerator for up to 3 days.
- Re-heat in a loosely covered pan on low flame.
Your Questions Answered
I used brown rice, but you can also serve this with polenta, pasta, potatoes, and crunchy bread to dip all that sauce!
This is the ultimate EASY entertaining recipe as it tastes even better as the flavors in the delicious tomato sauce meld with fresh herbs, wine, garlic, chicken, and vegetables. Make it ahead of time; you only need to reheat and make your polenta or rice side dish.
Cook the Chicken Stew Low and Slow. If you use high heat, you risk overcooking the chicken. Remove from heat when the internal temp of the chicken reaches 165 F.
Once the chicken reaches 165 F., you can remove the chicken from the pot and thicken the sauce on a very low flame until it reduces. Then add the chicken back in.
Place a piece of chicken on a plate or low shallow bowl. Add your side grain, and spoon some lovely veggies and sauce over the chicken.
This dish is so beautifully rich and flavorful with fresh herbs. Most local grocers have fresh herbs for a few dollars a package.
Yes! Just make sure to pour a glass for the cook!
Yes! I recommend replacing the Leeks with 1 Large Yellow Onion with a small dice. Do not use white or red onion.
I have never tried this, but it sounds like it would be delicious!
Easy Ultimate Mediterranean Chicken Stew
Tender chicken, leeks, garlic, veggies, and white wine come together in this truly delectable rustic recipe! An easy, delicious recipe that is perfect for a crowd!
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
- Category: Chicken
- Method: Stovetop
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
- 5 Large, Boneless, skinless chicken breasts cut in half
- 3 Large Red Peppers – medium dice
- 6 cups Premium Tomato Sauce
- 4 Large Cloves of Garlic – Minced
- 3 Small Leeks – Dice White Part
- 1 Large Carrot – Medium Dice
- 1 Tablespoons Fresh Chopped Basil
- 2 Tablespoons Fresh Chopped Rosemary
- 1/4 cup Fresh Italian Parsley – rough chop
- 3 Tablespoons Olive Oil
- 1/2 Teaspoon Salt
- 1 Teaspoon Fresh Cracked Pepper
- 1/8 cup Dry White Wine
Instructions
Step 1.
Prepare Rice according to package directions. Cut the chicken breasts in half and pat dry. Sprinkle with fresh, cracked black pepper. Mince Garlic and cut the Leeks, Peppers, and Carrots into Medium Dice. Set aside.
Step 2.
Add two Tablespoons of Olive Oil to a large Dutch Oven over medium heat. Cook Chicken breasts on each side for three minutes until light golden brown. Remove the chicken from the pan and set aside. The chicken will not be cooked at this point. It will be finished cooking in the tomato sauce.
Step 3.
Add another tablespoon of Olive Oil to the same pan. Add the minced garlic, sliced leeks, and carrots. Cook for one minute, then add the diced red or yellow bell peppers.
Step 4.
Return the chicken to the pan with the vegetables. Add tomato sauce, Bay Leaf, and all the fresh herbs except for the Parsley (you will add chopped parsley to the finished stew before serving). Add a 1/8 cup of white wine. As this simmers into a rich tomato sauce, your home will fill with all the delicious aromas of Italy. Cook covered on a low simmer for 45 minutes or until the internal temperature of the chicken breasts is 165 F.
Serve– Place a piece of chicken on a plate or low shallow bowl. Add your side grain, and spoon veggies and sauce over the chicken. Enjoy!
Notes
*Mediterranean Chicken Stew can be served with rice, potatoes, pasta, or polenta. Also, fresh hot bread is essential!
*You can store this dish in a tightly covered glass bowl. It’s even better the second day!
Here are some other Chicken Recipes you might enjoy!
- Delicious Mediterranean Chicken Breast Recipe – Smothered in Tomato Sauce and Mozzarella Cheese
- Delectable Chicken with Herbs de Provance – Tender Chicken in a Buttery Caper Sauce.
