Chicken, Onion, and Raisin Stew Recipe

Name: Chicken, Onion, and Raisin Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raisins or dried currants; 3 tablespoons red wine vinegar; 2 pounds small boiling onions; 6 tablespoons extra-virgin olive oil; 6 chicken leg-thigh pieces, cut apart; 1 28-ounce can diced tomatoes in juice; 1 cup canned low-salt chicken broth; 1/2 cup dry white wine; 1 tablespoon ground coriander; 1 teaspoon honey; 1 teaspoon ground allspice; 1 teaspoon coarsely ground black pepper; 2 bay leaves; Peel of 1 small orange, removed in strips using vegetable peeler; 1 cinnamon stick; 1 teaspoon dried oregano

Servings: persons

1/2 cup raisins or dried currants
3 tablespoons red wine vinegar
2 pounds small boiling onions
6 tablespoons extra-virgin olive oil
6 chicken leg-thigh pieces, cut apart
1 28-ounce can diced tomatoes in juice
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 tablespoon ground coriander
1 teaspoon honey
1 teaspoon ground allspice
1 teaspoon coarsely ground black pepper
2 bay leaves
Peel of 1 small orange, removed in strips using vegetable peeler
1 cinnamon stick
1 teaspoon dried oregano

1
Combine raisins and vinegar in small bowl; set aside.
2
Cook onions in large saucepan of boiling water 5 minutes.
3
Drain; cool slightly.
4
Trim and peel onions.
5
Preheat oven to 350F.
6
Heat 3 tablespoons oil in heavy large ovenproof pot over medium-low heat.
7
Add onions and saute until golden, about 10 minutes; transfer to large bowl.
8
Sprinkle chicken with salt and pepper.
9
Add 1 tablespoon oil to same pot.
10
Working in batches, add chicken to pot and cook over medium-high heat until golden brown, about 5 minutes per side.
11
Add chicken to bowl with onions.
12
Add tomatoes with juices, broth, wine, coriander, honey, allspice, and 1 teaspoon pepper to pot.
13
Bring to boil, scraping up any browned bits.
14
Return chicken and onions to pot.
15
Stir in bay leaves, orange peel, cinnamon stick and oregano.
16
Cover tightly and bake until chicken is cooked through, about 1 hour.
17
Stir raisin mixture and remaining 2 tablespoons oil into stew.
18
Season with salt and pepper.
19
Transfer to shallow bowl.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup raisins or dried currants, 3 tablespoons red wine vinegar, 2 pounds small boiling onions, 6 tablespoons extra-virgin olive oil, and more.

Yes, Chicken, Onion, and Raisin Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Onion, and Raisin Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions