Chicken Stew with Fresh Sage, Tomatoes & Zucchini

by Rachel on November 9, 2011

Chicken Stew

It’s cold and dreary here and finally feels like fall, even though just days ago it was sweltering hot, dry and windy. Welcome to California where we shift seasons on a dime. I know, you think we don’t have seasons or weather, but we do. There is fire season, something known as “earthquake weather;” freakishly heavy rains that lead to mudslides, floods, and houses slipping off of hillsides; the occasional round of insanely hard hail, fog, and days and days of coastal grey. See, we do have weather! I thought an easy, but flavorful stew would be the perfect antidote to the dark, wet day we’re having. This stew will only take you 10-15 minutes to prep and after that it will cook itself.

Chicken Stew with Fresh Sage, Tomatoes and Zucchini (serves 6)

  • 1 tablespoon olive oil
  • 1 large yellow onion, coarsely chopped
  • 1 ½ cups peeled pearl onions, cut in half (TJ’s sells them fresh, not frozen, already peeled – use a whole bag)
  • 2 cloves garlic, finely diced
  • ½ teaspoon red pepper flakes
  • 2 cups celery, coarsely chopped
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 1 28-oz can crushed tomatoes (prefer Italian)
  • 2 ½ lbs boneless, skinless chicken thighs
  • 1 ½-2 teaspoons salt (the amount of salt you need will depend on the saltiness of your chicken broth)
  • ½ teaspoon white pepper
  • 3 tablespoons fresh sage, chopped
  • 3 cups Yukon gold potatoes, cut into 1-inch cubes (don’t peel them)
  • 2 zucchini, in large 1-inch chunks (about the same size as the potatoes)

Heat the olive oil in a large Dutch oven or soup pot over medium high heat. Add the onions (both kinds), the garlic, red pepper flakes and the celery and sauté until the onions are soft, 10-12 minutes. Add the white wine and simmer for 2 minutes. Add the chicken stock, canned tomatoes, chicken, sage, salt, pepper, potatoes and zucchini and simmer over medium heat for 50 minutes until the sauce is thick and the potatoes are cooked through. Serve in low flat bowls over flat noodles or a piece of hearty toast, or just as is.

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