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Chicken Stew


3 – 5 lb. chicken, cut up

12 to 18 pearl onions, pealed

6 to 8, baby red peppers, cut into ribbons

12 to 18 cherry tomatoes, cut in half.

¾ cup dry red wine

4 tablespoons of unsalted butter

½ cup golden raisins

3 to 4 cloves of garlic, minced

1 2oz can of organic tomato paste

1 tablespoon red wine vinegar

1 teaspoon ground cinnamon

1 teaspoon ground cumin

Pinch of ground mace

Salt and Pepper to taste


Preheat oven to 350 degrees

Whisk together, red wine, tomato paste, spices and vinegar and set aside.

In a large Dutch Oven, over medium high heat, melt butter, then brown chicken on all sides and remove, and set aside.

Now add onions and peppers to Dutch oven and sauté on low heat until onions are just about tender. Return chicken to pot along with the balance of ingredients, cover and back from about an hour or until chicken is cooked through. Garnish with parsley and serve.


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