Go Back
Print Recipe

Roasted Chicken Stew

Prep Time15 minutes
Cook Time35 minutes
Servings: 5

Ingredients

  • 1 Rotisserie chicken (2 lbs), cut away thighs, wings, drumpsticks and breast meat.
  • 2 tbsp olive oil
  • 2 medium carrots, peeled and sliced in half moons.
  • 1 medium sweet onion, diced
  • 1 lb tomatoes, halved or quartered
  • 2 cloves garlic, chopped
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 2 tsp better than bouillon
  • water
  • 3-4 sprigs fresh thyme
  • italian parsley for garnish (optional)

Instructions

  • Heat cast iron or enamel pot over medium heat and add olive oil. Sauté onions, and carrots until tender.
  • Add tomatoes and stir, then cover for 5–6 minutes or until tomatoes are tender. Stir in garlic, oregano, and tomato paste and mix until combined. Let the base simmer for 2 minutes.
  • Add chicken pieces into the pot, then add 2–3 cups of water or until chicken is just covered. Stir in Better Than Bouillon and place fresh thyme sprigs on top. Reduce heat to low and simmer for 15–20 minutes.
  • Remove thyme sprigs, serve, and garnish with Italian parsley if desired.