Recipe: Mediterranean Chicken Stew

Mediterranean Chicken Stew, Courtesy:
Mediterranean Chicken Stew, Courtesy:

Here’s a hearty and healthy chicken stew to please most any taste.

1 Tbsp. olive oil
3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
1 medium onion, halved and thinly sliced
1/2 tsp. dried oregano
1 can (28 ounces) whole peeled tomatoes, in puree
1 1/2 pounds escarole (about 2 medium heads), ends trimmed, coarsely chopped
1 cup whole-wheat couscous, cooked according to package instructions

  1. In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high.

  2. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.

  3. Add garlic, onion, and oregano to pot; season with salt and pepper.

  4. Cook until onion begins to brown, 2 to 4 minutes (don’t worry if pan darkens).

  5. Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.

  6. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.

  7. Add as much escarole to pot as will fit.

  8. Cook, tossing and adding more as space becomes available.

  9. Cook until escarole is tender, 2 to 4 minutes.

  10. Serve stew over couscous.

Food Mingle Blog Alternatives and Substitutions:
  • You can serve this stew over couscous, rice, noodles, potatoes, or anything else you think would taste great.
Yield: 4 servings

3 thoughts on “Recipe: Mediterranean Chicken Stew

  1. JoAnn Dutton June 13, 2016 / 8:06 pm

    Hey Nancy, this looks really good. I have a couple of questions. Forgive my ignorance but, here in Arizona, I have not seen Escarole in the store. What can be used in place of it? Also, I have never cooked with Couscous, would you please tell me “how to”.
    Lastly, every other time I make regular chicken soup using “breasts”, it always comes out “dry”. Does it come out moist in your recipe?? Thanks, Cousin JoAnn in Arizona


    • Nancy at Food Mingle Blog June 13, 2016 / 8:26 pm

      Hi JoAnn –
      Great to hear from you and thanks for your comments! I hope that you are doing well. These are all great questions! In place of escarole, you can use almost any other available greens, including spinach, swiss chard, broccoli rabe, bok choy (Chinese Cabbage), collard/turnip/mustard greens, etc. If you can’t find them fresh, then you can use the frozen variety – just realize that will add more liquid overall. If the greens that you choose are on the bitter side, you may want to par boil them separately first to remove some of the bitterness.

      Couscous is a grain-like pasta – if you buy the instant kind, cook it in water like rice, in a ratio of 1:1 (couscous to water). One cup of dried couscous makes about 4 cups of cooked couscous. Add some olive oil or butter and salt to the water (or use broth for extra flavor but don’t add salt). Couscous should be light and fluffy when cooked correctly. If you would prefer to substitute something else, you can instead use rice, pastina, egg noodles, potatoes or any other starch you like.

      If the chicken breast turns out dry, you might be cooking it too long, or sometimes the breast can just be dry. If that happens, you can shred the chicken and put it back in the stew. As an alternative, you can use chicken thighs – the dark meat tends to be more moist. Hope that helps – let me know if you have any other questions! Take care 🙂


      • JoAnn Dutton June 13, 2016 / 9:00 pm

        THANKS Nancy, that was a g-r-e-a-t reply. I will take you advice and try this recipe. I really like soups and stews, especially in the Fall and most certainly in the Winter (even though the Sun shines her in AZ most all the time :- )
        You are doing sooooo well in the field you choose. God bless you and all the Santacesaria family. Please send me a private message at my email address cause I’d really like to keep in touch. Also, please check out our Church website. We got a new guy to work on it for us and It’s fairly new. We just had our church’s 18 yr anniversary here in AZ and my son, your cousin, Phil Huber came out to preach for our 3 day meeting. What a blessing he was to our folks, and to me.


Please Share a Comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s