Mustard and Tomato Chicken Stew

No ratings yet

Enjoy a delicious and hearty chicken stew with a tangy twist from mustard and tomato. Great for a warm and comforting meal.

Course Main Course, Soups

Cuisine American

Keyword chicken stew, keto stew, paleo stew, stew recipe

Prep Time 20

Cook Time 1 35

Total Time 1 55

Servings

Calories 485kcal

Cost $35

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.

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.