Chicken Stew with Onions, Tomatoes, and Dijon

Name: Chicken Stew with Onions, Tomatoes, and Dijon
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 head whole head garlic; 1 serving Extra virgin olive oil; 1 serving Salt and freshly ground pepper; 1 kilograms whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs); 907 grams medium red onions (about; 794 grams good quality whole peeled tomatoes, drained; 1 Tbsp fresh thyme or 1 1/2 teaspoons dried thyme; 2 bay leaves; 1 pinch A of chile powder; 79 milliliters dry white wine; 3 Tbsps old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard)

You can never have too many main course recipes, so give Chicken Stew with Onions, Tomatoes, and Dijon a try. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 607 calories, 39g of protein, and 32g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. 588 people found this recipe to be flavorful and satisfying. This recipe from Simply Recipes requires garlic, canned tomatoes, bay leaves, and onions. It will be a hit at your Winter event. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Dijon Chicken Stew, Indian Chicken Curry with Tomatoes and Onions, and Italian Skillet Chicken with Spinach, Tomatoes, and Onions are very similar to this recipe.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Roast garlic:

Ingredients you will need

Garlic

Remove the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves.

Ingredients you will need

Clove

Garlic

Cut 1/4 to a 1/2 inch off the tops of cloves, exposing the individual garlic cloves.

Ingredients you will need

Whole Garlic Cloves

Clove

Place the head of garlic on a piece of aluminum foil.

Ingredients you will need

Garlic

Equipment you will use

Aluminum Foil

Drizzle some olive oil over the garlic, and sprinkle it with salt and pepper.

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Salt And Pepper

Olive Oil

Garlic

Wrap the head of garlic with the aluminum foil and place in the oven.

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Garlic

Wrap

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Aluminum Foil

Oven

Bake for 45 minutes, or until the flesh of the cloves are light brown and feel quite soft when pressed. Set aside to cool. (See how to roast garlic.)

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Clove

Garlic

Equipment you will use

Oven

Brown the chicken pieces: While the garlic is roasting, heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium high heat. Rinse the chicken pieces in cold water then pat dry with paper towels. Season liberally with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Pieces

Olive Oil

Garlic

Water

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Paper Towels

Dutch Oven

Brown the chicken pieces, starting them skin-side down, cooking them a few minutes on each side, working in batches so that you don't crowd the pan.

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Chicken Pieces

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Frying Pan

Cook onions until soft: While the chicken is browning, peel and quarter the onions.

Ingredients you will need

Whole Chicken

Onion

Remove chicken from pan when nicely golden with tongs or a slotted spoon and set aside on a plate. Discard any fat and oil beyond about 1 Tbsp left in the pan.

Ingredients you will need

Whole Chicken

Cooking Oil

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Slotted Spoon

Tongs

Frying Pan

Put the onions in the pot and cook them until softened, stirring frequently, about 5 minutes.

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Onion

Equipment you will use

Pot

Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder.

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Chili Powder

Bay Leaves

Tomato

Thyme

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Pot

Put the chicken pieces on top of the tomatoes.

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Chicken Pieces

Tomato

Pour in the wine and bring to a simmer.

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Wine

Cover and cook on medium-low heat for 40 minutes, stirring from time to time so that the vegetables don't stick.

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Vegetable

Crush roasted garlic: After the garlic has cooled enough to handle, squeeze out the roasted garlic from the cloves into a small bowl and crush with a fork.

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Roasted Garlic

Clove

Garlic

Equipment you will use

Bowl

Sprinkle with salt and pepper to taste. Set aside to serve with the chicken stew.

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Salt And Pepper

Whole Chicken

Stew

Add mustard, thicken sauce: When the chicken has cooked, add the mustard to the pot and stir to blend. Increase the heat to medium-high and cook uncovered for 10 more minutes, or until the sauce is thick enough to cling to the meat.

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Meat

Mustard

Sauce

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Pot

Remove bay leaves. Salt and pepper to taste.

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Salt And Pepper

Bay Leaves

Serve stew over rice or pasta, with the garlic paste on the side.

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Garlic Paste

Pasta

Rice

Stew

Equipment

Ingredients

Servings:

1head

whole head garlic 1serving

Extra virgin olive oil 1serving

Salt and freshly ground pepper 1kilograms

whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)907grams

medium red onions (about 794grams

good quality whole peeled tomatoes, drained 1Tbsp

fresh thyme or 1 1/2 teaspoons dried thyme 2

bay leaves 1pinch

A of chile powder 79milliliters

dry white wine 3Tbsps

old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard)

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Jupiter Napa Valley Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.