Mediterranean Chicken Stew

The wonderful flavors of the Mediterranean—garlic, fennel, eggplant, tomatoes, and black olives—are captured in this savory chicken stew.

Plus: More Chicken Recipes and Tips

  • Servings: 6

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  • 4 tablespoons olive oil
  • 1 small eggplant (about 1 pound), cut into 1/2-inch cubes
  • 2 3 1/2-pound chickens, each cut into 8 pieces
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 2 cloves garlic, minced
  • 1 bouquet garni: 6 parsley stems, 3 sprigs fresh thyme or 1/2 teaspoon dried, and 1 bay leaf
  • 3/4 cup dry white wine
  • 3 1/2 cups canned tomatoes with their juice (28-ounce can), chopped
  • 1 cup chicken stock or canned low-sodium chicken broth
  • 2 teaspoons salt
  • 1/4 cup black olives, such as Nicoise or Kalamata, pitted
  • 1/4 teaspoon fresh-ground black pepper
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley

How to make this recipe

  1. Heat 2 tablespoons of the oil in a large nonstick frying pan over moderately high heat until very hot. Sauté the eggplant until brown on all sides, about 5 minutes. Remove.

  2. In a large pot, heat the remaining 2 tablespoons over moderately high heat. Add about a third of the chicken and brown well on both sides, about 8 minutes in all. Remove. Brown the remaining chicken in 2 more batches and remove. Discard all but 2 tablespoons of the fat and reduce the heat to moderate.

  3. Add the onion and fennel. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute.

  4. Add the bouquet garni, wine, the tomatoes with their juice, the stock and salt and bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Add the eggplant, the chicken with any juice that has accumulated and the olives. Bring to a simmer over moderate heat, reduce the heat and cook at a bare simmer, partially covered, until the chicken is tender, 25 to 30 minutes. Remove the bouquet garni and stir in the pepper, lemon juice and parsley.

Suggested Pairing

A rose from the Côtes de Provence or a red wine from one of the French seaside towns, such as Bandol or Cassis, is ideally suited to the bold Mediterranean flavors of this dish.

Published December 2013

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