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Mediterranean Chicken Stew

Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn't steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.

  • Prep:
  • Total Time:
  • Servings: 4
Mediterranean Chicken Stew

Source: Body+Soul


  • 1 tablespoon olive oil
  • 3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 4 garlic cloves, thinly sliced
  • 1 medium onion, halved and thinly sliced
  • 1/2 teaspoon dried oregano
  • 1 can (28 ounces) whole peeled tomatoes, in puree
  • 1 1/2 pounds escarole (about 2 medium heads), ends trimmed, coarsely chopped
  • 1 cup whole-wheat couscous, cooked according to package instructions


  1. In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.

  2. Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.

  3. Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous.

Reviews (3)

  • aguariglia 19 Sep, 2009

    could someone please fix this so the recipe is up. ive made it before and ive gotten it offline so i dont understand what the problem is with the page that it is not showing the recipe.

  • springcreeklois 8 Sep, 2009

    Where is the recipe???

  • Chaika 30 Oct, 2008

    Rather bland. Needs (lots) more garlic and I also added some red pepper pepper flakes to wake it up a bit.

    Be warned--the escarole takes longer to cook down than indicated, which in my case resulted in over-done chicken. Plus, I'm honestly not wild about the escarole - it's stringy and doesn't really add much, flavor-wise. If I try this again I may leave out the green altogether or perhaps try broccoli rabe (also somewhat stringy but much more flavorful!).

    All in all ok but not a winner.

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