What On Earth Is This Dull Chicken Stew With Onions, Tomatoes, And Dijon?

The best time to eat diet food is while you’re waiting for the steak to cook. — Anonymous

A chicken stew with onions, tomatoes, and Dijon mustard sounds like a bland and uninspired dish. It’s no wonder you’re seeking help with it. Let’s turn this dreary recipe into a dish that’s worthy of being enjoyed.

Here’s a thorough and comprehensive recipe for a revamped Chicken Stew with Onions, Tomatoes, and Dijon that will leave your taste buds tingling and your guests wanting more:

Chicken Stew with Onions, Tomatoes, and Dijon

Ingredients:

• 1 head of garlic
• Extra virgin olive oil
• Salt and freshly ground pepper
• 1 (3 to 4-pound) whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
• 6 medium red onions (about 2 pounds)
• 1 (28 to 32-ounce) can of good-quality whole peeled tomatoes, drained
• 1 tablespoon fresh thyme, or 1 1/2 teaspoons dried thyme
• 2 bay leaves
• Pinch of chili powder
• 1/3 cup dry white wine
• 3 tablespoons old-fashioned whole seed Dijon mustard, or 1/4 cup regular Dijon mustard

Method:

1. Preheat the oven to 400°F.
2. Roast the garlic: Remove the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves. Cut 1/4 to a 1/2 inch off the tops of cloves, exposing the individual garlic cloves. Place the head of garlic on a piece of aluminum foil, drizzle some olive oil over the garlic, and sprinkle it with salt and pepper. Wrap the head of garlic with the aluminum foil and place it in the oven. Bake for 45 minutes, or until the flesh of the cloves is light brown and feels quite soft when pressed. Set aside to cool.
3. Brown the chicken pieces: Heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium-high heat. Rinse the chicken pieces in cold water then pat them dry with paper towels. Season liberally with salt and pepper. Brown the chicken pieces, starting them skin-side down, cooking them for a few minutes on each side, working in batches so that you don’t crowd the pan.
4. Cook onions until soft: While the chicken is browning, peel and quarter the onions. Remove the chicken from the pan when nicely golden with tongs or a slotted spoon and set aside on a plate. Discard any fat and oil beyond about 1 Tbsp left in the pan. Put the onions in the pot and cook them until softened, stirring frequently, about 5 minutes.
5. Add tomatoes, herbs, chili powder, chicken, wine, then simmer: Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder. Put the chicken pieces on top of the tomatoes. Pour in the wine and bring to a simmer. Cover and cook on medium-low heat for 40 minutes, stirring from time to time so that the vegetables don’t stick.
6. Crush roasted garlic: After the garlic has cooled enough to handle, squeeze out the roasted garlic from the cloves into a small bowl and crush with a fork. Sprinkle with salt and pepper to taste. Set aside to serve with the chicken stew.
7. Add mustard, thicken the sauce: When the chicken has cooked, add the mustard to the pot and stir to blend. Increase the heat to medium-high and cook uncovered for 10 more minutes, or until the sauce is thick enough to cling to the meat. Remove bay leaves. Salt and pepper to taste.

Wine Pairing

Pair this delectable Chicken Stew with Onions, Tomatoes, and Dijon with a crisp and refreshing Sauvignon Blanc. Specifically, I recommend the 2019 Cloudy Bay Sauvignon Blanc from Marlborough, New Zealand. The bright acidity and zesty flavors of this wine will beautifully complement the savory and tangy elements of the stew.

There you have it — a revitalized recipe for Chicken Stew with Onions, Tomatoes, and Dijon that won’t fail to impress. Enjoy turning this previously dull dish into a culinary delight!

Bon Appetit

If your chicken stew hasn’t turned into a watery mess of disappointment, then congratulations, you might just have a future in the kitchen. Eager for more recipes that could either be a hit or a culinary misadventure? Smash that subscribe button for a dive into the world of unpredictable stews and more. And if you think you’ve stumbled upon a revelation that could elevate this stew from forgettable to unforgettable, by all means, share your epiphany in the comments. Or, perhaps consider the possibility that some dishes are best left untouched, and quietly savor your success.