Rosemary Chicken Stew
Tender chicken thighs are simmered in a fragrant tomato broth enriched with garlic, anchovies, and rosemary for a deep Mediterranean flavor. This easy, one-pot stew is rich in protein, light on carbs, and full of comfort — perfect for busy weeknights or meal prepping ahead.
Equipment
- 1 large heavy-bottomed pot or Dutch oven
- 1 wooden spoon
- 1 measuring cup
- 1 Measuring Spoon Set
- 1 knife
- 1 cutting board
Ingredients
For the Chicken:
- 500 g boneless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Stew Base:
- 1 tablespoon cooking oil olive or vegetable
- 3 –4 cloves garlic minced
- 4 anchovy fillets chopped
- 1 medium onion finely diced
- 4 sprigs fresh rosemary or 3–4 teaspoons dried
- ½ teaspoon red chili flakes
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 400 g tomato passata or chopped tomatoes
- 1 cup chicken broth
- Salt and black pepper to taste
- 1 –2 tablespoons lemon juice freshly squeezed
Instructions
- Season and Prepare the Chicken: Begin by patting the chicken thighs dry with paper towels — this helps them brown beautifully later. Place the chicken in a shallow bowl and season both sides evenly with salt and black pepper. Gently massage the seasoning into the meat so the flavors can penetrate. Allow the chicken to rest for a few minutes at room temperature while you prepare the remaining ingredients. This step helps achieve tender, flavorful, and evenly cooked chicken.
- Sear the Chicken for Deep Flavor: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cooking oil and let it warm until shimmering but not smoking. Carefully place the seasoned chicken thighs into the pot in a single layer, skin-side down if using skin-on pieces. Let them sear undisturbed for about 5–7 minutes per side, or until a deep golden crust forms. Avoid moving the chicken too soon — that crust locks in juices and gives the stew its rich base flavor. Once browned, transfer the chicken to a clean plate and set aside.
- Build the Aromatic Base: Lower the heat to medium and, using the same pot, add a little more oil if needed. Drop in the anchovy fillets and the rosemary sprigs. Stir gently as the anchovies melt into the oil — this process takes about 1–2 minutes and infuses the base with incredible umami and herbal fragrance. You’ll know it’s ready when the rosemary becomes aromatic and the anchovies have dissolved into a savory paste.
- Add Garlic and Spice: Stir in the minced garlic and red chili flakes. Sauté for about 30 seconds to 1 minute, just until the garlic turns fragrant and lightly golden. Be careful not to burn it, as garlic can turn bitter if overcooked. The chili flakes will release gentle heat and a hint of smokiness that perfectly complements the rosemary’s earthy aroma.
- Soften the Onions: Add the diced onion to the pot and cook, stirring occasionally, for 5–8 minutes or until they become translucent and lightly golden around the edges. The slow caramelization brings sweetness and depth that balance the tanginess of the tomatoes later on. Scrape the bottom of the pot as you stir to release any flavorful browned bits left from the chicken — these are full of taste and add a wonderful richness to the stew.
- Build the Tomato Base: Sprinkle in the paprika and stir for 30 seconds to let the spice bloom in the oil, unlocking its full aroma. Add the tomato paste next, stirring until it blends evenly with the onions and turns a deeper, brick-red shade — this deepens the flavor of the sauce. Then pour in the tomato passata (or chopped tomatoes) and stir well to combine. You’ll start to see a rich, thick sauce forming with a glossy finish.
- Add the Broth and Return the Chicken: Pour in the chicken broth and bring the mixture to a gentle boil. Use your spoon to stir and ensure everything is well combined. Return the seared chicken thighs to the pot, nestling them into the sauce so they’re mostly submerged. This step allows the chicken to absorb the rich tomato and rosemary flavors while slowly tenderizing in the broth.
- Simmer to Perfection: Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 20–30 minutes. During this time, the sauce will reduce slightly, becoming thicker and more concentrated. Stir occasionally to prevent sticking and to make sure the chicken cooks evenly. The stew is ready when the chicken is tender enough to be cut with a fork and the sauce has a silky, glossy texture. Taste and adjust the seasoning with salt and black pepper if needed.
- Brighten with Lemon and Serve: Once the stew has finished simmering, turn off the heat and stir in the freshly squeezed lemon juice. This small addition lifts the dish with a burst of freshness, balancing the savory richness of the sauce. Give the stew a final stir so the lemon flavor mingles throughout.
Notes
- Use boneless chicken thighs for maximum tenderness and flavor; their slightly higher fat content keeps the stew juicy and rich.
- Chicken breasts can be substituted for a leaner version, but reduce simmering time to prevent overcooking.
- If fresh rosemary isn’t available, 3–4 teaspoons of dried rosemary work beautifully—just add it earlier to release its aroma.
- For an extra depth of flavor, don’t skip the anchovies; they melt into the sauce, adding umami without tasting fishy.
- A touch of lemon juice at the end enhances the flavor balance and brightens the entire dish.
- This stew pairs wonderfully with rice, mashed potatoes, or even couscous for a satisfying Mediterranean-style meal.
- For a vegetarian twist, substitute the chicken with chickpeas or white beans and use vegetable broth.
