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Chicken With Mediterranean Stew Recipe

Name: Bud's at Silver Runs Chicken With Mediterranean Stew Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 pieces airline chicken breast (skin-on, bone-in); 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp smoked paprika; 2 tbs olive oil; 1 tbs unsalted butter; 2 tbs extra-virgin olive oil; 1 cup yellow onion, medium, diced; 4 cloves garlic, minced; 1 cup carrot, medium, diced; 2 stalks celery stalks, diced; 14 oz crushed tomatoes (canned); 1 cup low-sodium chicken stock; 1 tbs dry white wine (optional); 1 tbs tomato paste; 1 cup canned chickpeas, drained and rinsed; 1 cup marinated artichoke hearts, quartered (jarred, drained); 2 cups kale, stems removed, chopped; 2 cups baby spinach; 1 cup cherry tomatoes, halved; 1 tsp dried oregano; 1 tsp crushed red pepper flakes (optional); 1 tbs lemon juice (fresh); 2 tbs fresh parsley, chopped; 1 oz feta cheese, crumbled (optional)

Inspired by Bud's at Silver Run

Time50m

Serves4

Sautéed 'Airline' chicken breast with artichoke hearts, chick peas, tomato, kale & spinach

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Ingredients

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Chicken

4 pieces airline chicken breast (skin-on, bone-in)

2 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tsp Smoked paprika

2 tbs olive oil

1 tbs Unsalted butter

Stew base

2 tbs extra-virgin olive oil

1 cup yellow onion, medium, diced

4 cloves Garlic, minced

1 cup carrot, medium, diced

2 stalks celery stalks, diced

14 oz crushed tomatoes (canned)

1 cup low-sodium chicken stock

1 tbs dry white wine (optional)

1 tbs tomato paste

Legumes & veg

1 cup canned chickpeas, drained and rinsed

1 cup marinated artichoke hearts, quartered (jarred, drained)

2 cups kale, stems removed, chopped

2 cups baby spinach

1 cup Cherry tomatoes, halved

Seasoning & finishing

1 tsp Dried oregano

1 tsp crushed red pepper flakes (optional)

1 tbs lemon juice (fresh)

2 tbs Fresh parsley, chopped

1 oz feta cheese, crumbled (optional)

Method

Chicken

Prepare and season chicken

Pat the airline chicken breasts dry with paper towels. Season both sides and under the skin with kosher salt (about 1/2 tsp per breast), black pepper, and smoked paprika. Let rest at room temperature for 10 minutes while you start the stew base.

Sear chicken

In a large ovenproof skillet or sauté pan, heat 2 tbs olive oil over medium-high heat until shimmering. Place the chicken skin-side down and sear without moving for 5–7 minutes, until the skin is golden brown and crisp. Flip and sear the meat side 2 minutes. Remove chicken to a plate. Reserve pan fat in skillet.

Finish in skillet later

You will return the chicken to the pan to finish cooking through with the stew for 12–15 minutes (see below).

Stew base

Using the same skillet with reserved pan juices (add 1 tbs olive oil if pan is dry), lower heat to medium. Add diced onion, carrot and celery. Sauté 6–8 minutes until softened and beginning to brown.

Add minced garlic and tomato paste; cook 30–45 seconds, stirring, until fragrant and tomato paste darkens slightly.

Deglaze the pan with the white wine (or 1 tbs chicken stock if not using wine), scraping up browned bits from the bottom with a wooden spoon.

Add crushed tomatoes and 1 cup chicken stock. Stir in dried oregano and crushed red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and simmer 6–8 minutes to meld flavors and slightly thicken.

Legumes & veg

Stir in drained chickpeas, quartered artichoke hearts and halved cherry tomatoes. Simmer 3–4 minutes to heat through.

Nestle the seared airline chicken breasts skin-side up into the stew so the sauce comes partway up the sides of the chicken. Spoon some sauce over the exposed meat without soaking the skin.

Cover the skillet with a lid or aluminum foil and cook over low heat (or transfer to a preheated 375°F / 190°C oven) for 12–15 minutes, or until internal temperature of the chicken reaches 160–165°F (71–74°C). Cooking time will vary with breast size.

Remove lid and add chopped kale and baby spinach to the pan around the chicken. Stir vegetables gently into the stew so they wilt but retain color, about 2–3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Seasoning & finishing

Remove the skillet from heat. Stir in 1 tbs fresh lemon juice and 1 tbs unsalted butter to finish the sauce, swirling to emulsify. Sprinkle chopped parsley over the stew.

Transfer chicken to plates or serve family style from the skillet. Spoon stew (chickpeas, artichokes, greens and sauce) alongside each breast. Crumble feta over individual portions if using.

Let rest 3–4 minutes before serving so juices redistribute. Serve with crusty bread or orzo if desired.