Homemade Tomato Basil Chicken Stew
- Yield 6
- Prep 20 minutes
- Cook 50 minutes
- Total 1 minute
Homemade Tomato Basil Chicken Stew is a chicken recipe on Avoteb. The yield on the card is 6. Plan on 1 minute from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- fine sea salt and freshly ground black pepper
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 8 ounces baby bella (cremini) mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 pounds Yukon gold or red potatoes, diced into 1-inch cubes
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken stock
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chopped fresh basil, plus extra for garnish
- 1/2 cup heavy cream
- freshly-grated Parmesan, for serving (optional)
Method
Sear the chicken. Warm olive oil in a large Dutch oven over medium-a hot burner. Salt chicken with salt and pepper, then add to the pot in a single layer. Sear for 3–4 minutes per side until lightly golden. Move to a plate and keep nearby.
Sauté the vegetables. Tip in the onion and carrots to the pot. Leave for 5 minutes, stirring occasionally, until softened. Tip in mushrooms and cook another 3 minutes until lightly browned. Stir in garlic and tomato paste and cook for 1 minute, stirring constantly.
Build the broth. Tip in the potatoes, crushed tomatoes, 2 cups chicken stock, oregano, bay leaf, and red pepper flakes. Whisk to combine, then return chicken to the pot. Raise to a boil, then reduce heat to low, cover, and let it bubble gently for 25–30 minutes, until potatoes are tender and chicken is cooked through.
Finish with cream and basil. Stir in the fresh basil and heavy cream, and discard the bay leaf. Taste and season with additional salt and pepper as needed.
Plate Ladle into bowls, top with extra basil and Parmesan if desired, and serve warm with crusty bread.
