Chicken Tomato Stew with Oregano
Chicken Tomato Stew with Oregano

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken tomato stew with oregano. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken Tomato Stew with Oregano is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Chicken Tomato Stew with Oregano is something that I’ve loved my whole life.

Add the tomatoes, mushrooms, kosher salt, pepper, and oregano. To test the chicken for doneness, insert an instant-read thermometer into the thickest part of the meat. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken.

To get started with this recipe, we must prepare a few components. You can cook chicken tomato stew with oregano using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken Tomato Stew with Oregano:
  1. Prepare 200 grams Chicken thigh meat
  2. Take 1 medium Onion
  3. Make ready 1/2 pack Shimeji mushrooms
  4. Make ready 1 rounded teaspoon ●Finely chopped garlic
  5. Get 2 tbsp ●Olive oil
  6. Make ready 2 tbsp White wine
  7. Prepare 1 can ◆Canned whole tomatoes
  8. Make ready 1 rounded teaspoon ◆Oregano (in a jar)
  9. Take 1 cube ◆Consommé bouillon cube
  10. Prepare 2 tbsp Honey
  11. Prepare 1 Salt and black pepper
  12. Prepare 1 Finely chopped parsley
  13. Make ready 1 Heavy cream (optional)

You can add almost anything to a stew to stretch the meat, or to use up those vegetables which are not enough to provide a side dish. Stews can have any flavour, from curries to creamy sauces. This very simple tomatoey chicken stew is easy and comforting. Cook one extra green vegetable and a pot of rice.

Instructions to make Chicken Tomato Stew with Oregano:
  1. Finely chop the garlic. Remove any sinews and fat from the chicken thigh, and cut into bite-size pieces. Cut the onion into 1cm slices. Break the shimeji mushrooms apart with your hands.
  2. Put the ingredients marked ● in a thick-bottomed pot, and stir-fry over low heat until the garlic is aromatic.
  3. Add the chicken, and sprinkle the white wine into the pot. Stir-fry until the colour of the chicken changes.
  4. Add the finely chopped onion, and stir-fry over low heat. Be careful not to burn it.
  5. Add the ingredients marked ◆ to Step 4, and cover with a lid. Simmer over low heat for about 10 minutes.
  6. Add the shimeji mushrooms and honey. Cover with a lid, and simmer for about 5 more minutes. Season with salt and pepper.
  7. Serve on a plate, and pour the heavy cream and sprinkle the parsley.

Make a leafy salad, and enjoy. Stir in the diced tomatoes, tomato sauce, red wine, bay leaf, rosemary, oregano, and crushed red pepper flakes. Pour the butter/oregano mixture over the chicken. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired. Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce.

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