French Chicken Stew with Plenty of Garlic
Prep time
Cook time
Total time
Recipe type: Easy Dinner
Serves: 6 servings.
  • 2 tablespoons olive oil
  • 1 large onion, peeled and finely chopped
  • 4 carrots, peeled and diced
  • 4 sticks celery, diced
  • 2 bulbs of garlic, cloves separated with skins ON
  • 1 cup white wine (optional)
  • 24 - 32 oz organic chicken stock
  • 1 tablespoon tomato paste
  • 1 heaping teaspoon pesto
  • 8 boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • salt, pepper,
  • 1 teaspoon sumac (optional)
  • 1 teaspoon dried oregano, parsley and thyme
  1. Place all the ingredients for the marinade in a shallow bowl or zip lock bag, add the chicken. This can be done a day ahead for a deeper flavor or 5 minutes before you start cooking.
  2. In a Dutch oven or heavy saucepan heat the olive oil, add the onion and caramelize. This could take 10-15 minutes, be patient, it's worth getting a rich deep flavor. Once caramelized add the carrots and celery and saute for a further 3-4 minutes. Remove veggies to a plate or a bowl.
  3. Add another splash of olive oil to the pan, brown the chicken thighs, this takes about 3-4 minutes. I just browned the top of the thighs. Remove from the pan.
  4. Place the veggies back in the pan, add the wine and cook for 2 minutes, then add stock, garlic, tomato paste and pesto. Stir well to combine. Nestle the chicken thighs into the stew. Place in the oven and cook for approximately 35-40 minutes or until chicken is just cooked through.
  5. Remove from oven, sprinkle with fresh chopped parsley and serve with potatoes, bread or sauteed leafy greens.
Recipe by The Well Fed Yogi at