This Chicken and Tomato Stew is a deeply comforting one-pot meal with tender chicken in a rich, savory tomato sauce. Browning the chicken first builds incredible flavor, while herbs and aromatics create a humble masterpiece. It’s forgiving, satisfying, and perfect for cozy family dinners.
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Why You’ll Love This Chicken and Tomato Stew
- Forgiving & flexible: Hard to mess up and adaptable to what you have.
- Impressive depth: Browning and layering create a complex, savory foundation.
- Fantastic leftovers: Flavors meld overnight for an even better next-day meal.
- Complete one-pot meal: Protein and vegetables cook together for minimal cleanup.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 800 g canned crushed tomatoes
- 250 ml chicken broth
- 1 tsp dried oregano
- 1 fresh bay leaf
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
Tools: A large Dutch oven or heavy-bottomed pot with a lid is essential here.
Notes: The quality of your canned tomatoes really makes a difference—opt for the best you can find. And don’t skip the tomato paste; it’s a flavor powerhouse that adds a wonderful savory depth and richness to the stew base.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on chicken? The bones add incredible flavor to the stew as it simmers, and the skin, when browned, provides a rich foundation and helps keep the meat incredibly juicy. You can remove the skin before eating if you prefer.
- Can I use fresh tomatoes? You can, but honestly, good-quality canned tomatoes are often more reliable for a stew. They’re picked and canned at peak ripeness, guaranteeing a consistent, deep tomato flavor year-round.
- Don’t rush the browning step. This is where so much flavor is built. Get that chicken skin golden and crisp, and don’t be tempted to move it around too much—let it develop a proper sear.
- What if my stew is too thin? If you prefer a thicker consistency, you can mash some of the potatoes (if you’ve added them) against the side of the pot or let it simmer uncovered for the last 10-15 minutes to reduce further.
How to Make Chicken and Tomato Stew
Step 1: Pat the chicken thighs completely dry with paper towels. This is a crucial step for getting a proper, crispy sear instead of steaming the skin. Season both sides generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers.
Step 2: Carefully place the chicken thighs in the hot oil, skin-side down. You should hear a satisfying sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is a deep golden brown and releases easily from the pot. Flip and cook for another 2-3 minutes on the other side, then transfer to a plate. The chicken will not be cooked through yet—that’s perfectly fine.
Step 3: Reduce the heat to medium. You’ll notice all those beautiful browned bits (the fond) stuck to the bottom of the pot. Add the diced onion and a pinch of salt to the rendered chicken fat and oil. Sauté for about 5 minutes, scraping the bottom of the pot with your spoon to lift the fond, until the onions are softened and translucent.
Step 4: Add the minced garlic and tomato paste. Cook, stirring constantly, for about 1 minute. You’ll smell the garlic becoming fragrant and the tomato paste will darken slightly—this cooks out any raw flavor and deepens its sweetness.
Step 5: Pour in the crushed tomatoes and chicken broth, followed by the dried oregano, bay leaf, and smoked paprika. Give everything a good stir, making sure to incorporate all the goodness from the bottom of the pot. Bring the sauce to a lively simmer.
Step 6: Nestle the seared chicken thighs back into the pot, along with any accumulated juices from the plate. The sauce should come about halfway up the chicken. Bring it back to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 45 minutes.
Step 7: After 45 minutes, the chicken should be fall-off-the-bone tender. You can remove the lid and let it simmer for another 10-15 minutes if you want a slightly thicker sauce. Taste the stew and adjust the seasoning with more salt and pepper as needed. Fish out and discard the bay leaf.
Step 8: To serve, spoon the stew into deep bowls, making sure to get plenty of that gorgeous sauce. Garnish generously with the fresh, chopped parsley. It adds a lovely pop of color and a fresh, herbal note that cuts through the richness beautifully.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in sealed containers or bags for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth or water if the sauce has thickened.
Serving Suggestions
Complementary Dishes
- Crusty, warm bread — Absolutely non-negotiable for mopping up every last bit of that delicious tomato sauce. A sourdough boule or a baguette works perfectly.
- Creamy polenta or mashed potatoes — The ultimate comfort food pairing. The soft, creamy texture is a dream with the rich, chunky stew spooned over the top.
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast that cleanses the palate between bites of the hearty stew.
Drinks
- A medium-bodied red wine like a Sangiovese — Its bright acidity and cherry notes stand up to the tomatoes beautifully without overpowering the chicken.
- A crisp, hoppy IPA — The bitterness from the hops cuts through the richness of the stew and complements the savory, herbal notes.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully palate-cleansing and refreshing.
Something Sweet
- A simple lemon tart — The zesty, bright lemon curd is the perfect counterpoint to the deep, savory flavors of the stew you just enjoyed.
- Dark chocolate pots de crème — Rich, silky, and not too sweet, this dessert feels indulgent and sophisticated without being heavy.
- Vanilla panna cotta with a berry compote — The cool, creamy texture and fruity topping provide a light and elegant finish to the meal.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry. If the chicken skin is wet, it will steam instead of sear, and you’ll miss out on all that beautiful browning and crispy texture that adds so much flavor to the entire dish.
- Mistake: Crowding the pot when browning.
Chicken And Tomato Stew
Make the best Chicken and Tomato Stew with this easy one-pot recipe. Tender chicken in rich tomato sauce is perfect for cozy dinners. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg bone-in, skin-on chicken thighs
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2 tbsp olive oil
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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2 tbsp tomato paste
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800 g canned crushed tomatoes
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250 ml chicken broth
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1 tsp dried oregano
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1 fresh bay leaf
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1 tsp smoked paprika
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Salt and freshly ground black pepper (to taste)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers.01
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Carefully place the chicken thighs in the hot oil, skin-side down. Let them cook for 6-8 minutes until the skin is a deep golden brown and releases easily from the pot. Flip and cook for another 2-3 minutes on the other side, then transfer to a plate.02
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Reduce the heat to medium. Add the diced onion and a pinch of salt to the rendered chicken fat and oil. Sauté for about 5 minutes, scraping the bottom of the pot with your spoon to lift the fond, until the onions are softened and translucent.03
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Add the minced garlic and tomato paste. Cook, stirring constantly, for about 1 minute.04
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Pour in the crushed tomatoes and chicken broth, followed by the dried oregano, bay leaf, and smoked paprika. Give everything a good stir. Bring the sauce to a lively simmer.05
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Nestle the seared chicken thighs back into the pot, along with any accumulated juices from the plate. Bring it back to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 45 minutes.06
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After 45 minutes, the chicken should be fall-off-the-bone tender. You can remove the lid and let it simmer for another 10-15 minutes if you want a slightly thicker sauce. Taste the stew and adjust the seasoning with more salt and pepper as needed. Fish out and discard the bay leaf.07
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To serve, spoon the stew into deep bowls, making sure to get plenty of that gorgeous sauce. Garnish generously with the fresh, chopped parsley.08
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