Sardinian Chicken Stew
This Sardinian chicken stew is a hearty blend of tender chicken, rustic vegetables, and bold Mediterranean flavors. Slow-simmered with herbs, spices, and a hint of capers, this chicken stew is rich, comforting, and budget-friendly. Perfect for weeknight dinners or cozy weekends, it’s a Mediterranean-inspired chicken stew that’s simple to prepare yet full of flavor.
Servings 6 Cups
Cost $15
Equipment
- Dutch Oven, with lid
Ingredients
- 2 Large Chicken Breasts Bone-In.
- 1 Large white onion chopped
- 2 Large potatoes Diced
- 2 Large Celery Ribs Chopped
- 2 Large Carrots Diced
- ½ C Capers
- 5 Tbsp minced garlic
- 2 Tbsp turmeric or saffron
- Course Sea Salt
- garlic powder
- Onion Powder
- ½ Tbsp poultry seasoning
- ¼ C parsley fresh
- 2.5 C Water
- olive oil extra virgin
Instructions
- Rub chicken with course salt and allow to sit at room temperature 30 minutes.2 Large Chicken Breasts, Course Sea Salt
- Heat oil in a pot until hot.olive oil
- Season chicken breast with powdered seasonings except turmeric.garlic powder, Onion Powder, 1/2 Tbsp poultry seasoning
- Brown chicken over medium-high heat on all sides. Remove and set aside.
- Scrape brown bits from bottom of the pot. Don't skip this step. It adds flavor.
- Add onion, celery and minced garlic. Sauté until garlic is fragrant and onions are translucent.5 Tbsp minced garlic, 1 Large white onion
- Add to pot making sure your chicken is packed tightly in the pot without much space between them.
- Add the rest of the ingredients except carrots.2 Large potatoes, 2 Large Celery Ribs, 1/2 C Capers, 2 Tbsp turmeric, 1/4 C parsley, 2.5 C Water
- Bring to a boil and reduce heat to a simmer. Cover with tight fitting lid.
- Simmer 45 minutes.
- Remove chicken from pot. Debone chicken and chunk or pull in strips based on what you want.
- Add carrots and simmer another 15 minutes.2 Large Carrots
- Turn burner off and allow to sit 15 minutes.