Piedmont Chicken Stew Recipe

Name: Piedmont Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper, freshly ground; 1 teaspoon tarragon, freshly ground; 1 teaspoon thyme, freshly ground; 1 teaspoon oregano, freshly ground; 3 lbs boneless skinless chicken thighs, defatted; 2 tablespoons extra virgin olive oil (EVOO); 2 medium yellow onions, finely chopped; 2 stalks celery, finely chopped; 1 red bell pepper, seeded, finely chopped; 2 cups tomato sauce (my Crock Pot Italian Tomato Sauce); 2 (15 ounce) cans Italian tomatoes, chopped; 1/2 cup dry sherry (NOT COOKING SHERRY); 1 cup chicken stock (home made is best); 1/2 - 1 teaspoon crushed red pepper flakes

Servings: persons

1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon tarragon, freshly ground
1 teaspoon thyme, freshly ground
1 teaspoon oregano, freshly ground
3 lbs boneless skinless chicken thighs, defatted
2 tablespoons extra virgin olive oil (EVOO)
2 medium yellow onions, finely chopped
2 stalks celery, finely chopped
1 red bell pepper, seeded, finely chopped
2 cups tomato sauce (my Crock Pot Italian Tomato Sauce)
2 (15 ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (NOT COOKING SHERRY)
1 cup chicken stock (home made is best)
1/2 - 1 teaspoon crushed red pepper flakes

1
Preheat oven to 375u00b0F.
2
Mix the first 5 herbs and spices in a large plastic bag.
3
Wash chicken and pat dry.
4
Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside.
5
Heat a dutch oven over a medium high burner. Add oil.
6
Add onions, celery, and bell pepper. Saute (stir fry) 'til onions are translucent. remove, set aside.
7
Brown chicken. Return vegetables to the pot.
8
Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well.
9
Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce.
10
Stir occasionally to keep the thighs from raising to the top and drying out.
11
Serve over basmati or jasmine rice cooked in chicken stock with 1 or 2 cardomon pods or couscous cooked with lemon zest.
12
Freeze leftovers without the rice or couscous. Rice freezes nicely but couscous becomes soggy when thawed.

838

kcal

Calories

Fat

Carbs

103

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, freshly ground, 1 teaspoon tarragon, freshly ground, 1 teaspoon thyme, freshly ground, and more.

Yes, Piedmont 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!

Piedmont Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions