Chicken Stew ( Recipe

Name: Chicken Stew (
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red onions, diced; Salt; 1/4 cup; (or 4 tablespoons (1/2 stick) unsalted butter, divided; 1/4 teaspoon ground cardamom, preferably freshly ground; 1/4 teaspoon freshly ground black pepper; 3 cloves; 2 garlic cloves, finely chopped; One 1 1/2-inch piece ginger, peeled and chopped; 1 tablespoon; or chili powder; 2 1/2 cups chicken stock, divided; One 4-to 5-pound chicken, cut into 10 pieces, wings reserved for another use; 1/4 cup dry red wine; Juice of 1 lime; 2 hard-boiled eggs, peeled

Servings: persons

2 medium red onions, diced
Salt
1/4 cup
(or 4 tablespoons (1/2 stick) unsalted butter, divided
1/4 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon freshly ground black pepper
3 cloves
2 garlic cloves, finely chopped
One 1 1/2-inch piece ginger, peeled and chopped
1 tablespoon
or chili powder
2 1/2 cups chicken stock, divided
One 4-to 5-pound chicken, cut into 10 pieces, wings reserved for another use
1/4 cup dry red wine
Juice of 1 lime
2 hard-boiled eggs, peeled

1
Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
2
Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
3
Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.

410

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: 2 medium red onions, diced, Salt, 1/4 cup, (or 4 tablespoons (1/2 stick) unsalted butter, divided, and more.

Yes, Chicken 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 Stew (

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions