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Rich Tomato-Braised Chicken Stew with Potatoes and Zucchini
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Dutch oven
  • Cutting board
  • Sharp knife

Ingredients
  

  • 1.5 pounds boneless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 medium potatoes, cubed
  • 2 medium zucchini, sliced into half-moons
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  • Add the onion, garlic, and carrots to the pot. Cook for 4 minutes until the onion softens.
  • Stir in the crushed tomatoes, chicken broth, oregano, salt, and pepper. Return the chicken to the pot and bring the mixture to a simmer.
  • Add the potatoes. Cover and simmer for 20 minutes, stirring occasionally.
  • Add the zucchini and continue simmering uncovered for 10 more minutes until the potatoes are tender and the sauce has thickened.

Notes

Add the zucchini only in the last 10 minutes so it stays firm instead of turning mushy. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Serve with crusty bread to soak up the tomato base.
Course: Main Course
Cuisine: Italian
Equipment: Large Dutch oven, Cutting board, Sharp knife