Are you looking for a hearty, comforting meal that doesn't sacrifice your health goals? Look no further than this Mustard And Tomato Chicken Stew! Tender chicken pieces are simmered in a savory tomato sauce with hints of thyme and chili powder and finished off with a pop of Dijon mustard for a tangy kick.
Mustard And Tomato Chicken Stew
But this dish isn't just delicious — it's also perfect for those following a paleo or keto diet. A rich stew filled with protein, a tomato, and garlic broth, and ideal for prepping ahead of time for meals all week long! What more could you ask for?
This pairs great with a slice of keto bread on the side for dipping into that rich broth.
Ingredients
Serves: 6 Prep Time: 20 min Cook Time: 1 hr 35 min
• 1 whole chicken, cut into its pieces
• 2 lbs onions, quartered
• 28 oz. peeled tomatoes drained
• 1 ½ teaspoon dried thyme
• 2 bay leaves
• A pinch of chili powder
• ⅓ cup white wine
• ¼ cup homemade or Dijon mustard
• 1 whole head of garlic, the outer skin of the head removed
• Cooking fat
• Sea salt and freshly ground black pepper to taste
How to Make Mustard And Tomato Chicken Stew
Start this recipe by preheating the oven to 400°F/200°C. Then you will cut the top off the head of garlic. Rub it with some cooking fat and sprinkle with a pinch of salt and pepper. Wrap this in a piece of aluminum foil, then put it into the oven and roast for 45 minutes. It is ready when the garlic cloves are soft and easy to mash.
Heat a large oven-proof skillet with a lid over medium heat. Brown the chicken pieces on all sides in 2 tablespoons of cooking fat for a few minutes on each side. Then, reduce the heat to low.
Stir in the drained tomatoes, 1 ½ teaspoons dried thyme, 2 bay leaves, a pinch of chili powder, and ⅓ cup white wine into the skillet. Season with 1 teaspoon sea salt and ½ teaspoon freshly ground black pepper. Bring to a boil and then reduce the heat to a simmer, covered, for about 40 minutes, stirring occasionally.
Add ¼ cup mustard and combine well. Bring to a boil and continue cooking for about 10 minutes, until the sauce is thickened. Adjust seasoning with more salt and pepper, if needed.
Squeeze out the roasted garlic into a bowl. Season with ¼ teaspoon each of sea salt and freshly ground black pepper. Stir to combine. Serve the chicken stew with the roasted garlic on the side.
More Stew Recipes
Nothing beats stew when you want comfort food. Below are a few of our family's favorite recipes for you to explore. Bookmark your favorites and add them to your meal plan soon.
- Quick and Creamy Chicken Stew
- Nicoise Chicken Stew Recipe
- Bison Stew Recipe
- Simple Lamb Stew Recipe
- Creamy Mushroom Stew Recipe
- Hearty Crab Stew Recipe
📖 Recipe
Mustard and Tomato Chicken Stew
Equipment
Ingredients
- 4 lb whole chicken cut into pieces of thigh, breast, leg, and wings
- 2 lbs onions quartered
- 28 oz tomatoes drained
- 1 ½ teaspoon dried thyme
- 2 bay leaves
- A pinch of chili powder
- ⅓ cup white wine
- ¼ cup Dijon mustard or homemade
- 1 whole head garlic outer skin of the head removed
- 3 tablespoon Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Begin by preheating the oven to 400°F.
- Cut the top of the garlic head and coat with cooking fat. Sprinkle with ¼ teaspoon each of sea salt and freshly ground black pepper. Wrap in aluminum foil.
- Place the garlic in the oven and roast for 45 minutes until soft.
- Brown chicken pieces on all sides in a large oven-proof skillet with 2 tablespoons of cooking fat over medium heat. Reduce heat to low.
- Stir in 1 ½ teaspoons dried thyme, 2 bay leaves, a pinch of chili powder, and ⅓ cup white wine. Add 1 teaspoon of sea salt and ½ teaspoon freshly ground black pepper. Stir in drained tomatoes, cover, and simmer for 40 minutes.
- Add ¼ cup of homemade or Dijon mustard. Cook for 10 more minutes, uncovered, until the sauce is thickened. Adjust seasoning.
- In a bowl, squeeze out the roasted garlic. Season with ¼ teaspoon each of sea salt and freshly ground black pepper. Stir. Serve chicken stew with roasted garlic on the side.
Notes
- This can also be made with an equivalent amount of bone-in chicken breasts, chicken legs, or chicken thighs rather than a whole chicken cut into pieces.
- For extra warmth, increase the amount of chili powder, or add a few drops of hot sauce.
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