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Sicilian-Style Stew

A flavorful chicken and vegetable stew with peppers, olives, capers, and tomatoes, slow-simmered for a hearty Mediterranean meal.

HealthyChickenItalianMain CourseStew

Estimated Nutrition

Per Serving Total
Calories 520.1 kcals 3120.5 kcals
Carbohydrates 49.4 grams 296.5 grams
Fat 22.1 grams 132.8 grams
Protein 30.9 grams 185.4 grams
Cook Time
30 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Capers
drained
GrainsCereals
1
loaf
Crusty Bread
to serve
Liquids
75
ml
White Wine
null
Meat
1.5
kg
Chicken
cut into serving pieces
NutsSeeds
2
cloves
Garlic
peeled, sliced
1
tsp
Dried Chilli Flakes
null
1
handful
Mint
freshly chopped
1
handful
Parsley
freshly chopped
1
to taste
Salt
null
1
to taste
Black Pepper
freshly ground
OilsFats
2
tsp
Olive Oil
null
Vegetables
2
piece
Baking Potatoes
peeled, cut into cubes
2
piece
Red Peppers
seeds removed, cut into strips
2
piece
Yellow Peppers
seeds removed, cut into strips
2
piece
Green Peppers
seeds removed, cut into strips
6
stalks
Celery
trimmed, chopped
1
piece
Aubergine
cut into cubes
2
piece
Carrots
peeled, sliced
22
piece
Green Olives
null
8
piece
Plum Tomatoes
roughly chopped

Steps

  • Heat the oil in a large casserole over medium heat.
  • Fry the chicken pieces for 4 to 5 minutes until browned and set aside.
  • Fry the potatoes, garlic, peppers, celery, aubergine, and carrots on low heat for 5 minutes until softened.
  • Stir in the capers, olives, chilli flakes, wine, and tomatoes.
  • Return the chicken to the casserole and bring the mixture to a boil.
  • Simmer the stew for 20 to 25 minutes until the chicken is cooked through.
  • Sprinkle with herbs and season with salt and pepper before serving.
  • Serve in bowls with crusty bread.