Mediterranean Chicken Stew

Mar 24, 2021 12:00:09 PM Carly Hanellin

Our Mediterranean Chicken Stew is the perfect bowl of comfort food. It's filled with hearty vegetables, tender shredded chicken, and flavorful stock.

Although this recipe is not as quick as some of our others - the extra time is made up in flavor. It is one of those dishes that will taste even better the next day - so don't be afraid to make extra and save the rest for later!

Create this dish yourself using the full recipe below!
Eat Well.


Mediterranean Chicken Stew



Onions - Diced, 1/4" 1/2 cup
Carrots - Diced, 1/2" 1/2 cup
Celery - Diced, 1/2" 2 oz
Garlic - Peeled 1 clove
Basil - Dried  1/2 tsp
Dried Oregano 1/4 tsp
Thyme - Bunched & Tied 1 tbsp
Dried Bay Leaves 1 each
Yukon Creamer Potatoes - Quartered 8 oz
Chicken Stock 3 cups
Kosher Salt 1/4 tsp
Ground Black Pepper 1/8 tsp
Chicken Thighs - Boneless, Skinless 1 lb
Cornstarch  2 tsp
Fresh Parsley - Chopped 2 tsp
1. Preheat oven to 350 degrees F.
2. Sprinkle chicken thighs with salt and pepper, sear until browned in dutch oven, then set aside.

3. In the same pot add the carrots until slightly tender, about 8 minutes. Add the diced onion and celery; cook until translucent.

4. Add the garlic, basil, oregano, and bay leaf. Cook for 30-60 seconds until fragrant. Remove vegetables and herb mixture, then set aside

5. In same pot add chicken stock and bring to a boil. Mix the cornstarch with a dash of cold water and stir to combine.

6. Whisk the mixture into the fully boiling stock and cook for one minute. You will notice the stock thickening.

7. Add cooked chicken, cooked vegetables, potatoes, and thyme (thyme gets tied into a bunch with butcher's twine) to the thickened stock, cover, and bake in the oven until everything is tender, about 50 minutes to an hour.
8. Remove from oven. Chicken should be tender enough to shred into pieces using two forks to pull apart. Remove tied thyme. Serve garnished with parsley and enjoy!

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