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Lebanese Chicken Stew 2

Serves 4 to 6 Entree chicken, Poultry

Lebanese Chicken Stew 2

Lebanese Chicken Stew 2 is a staple of home cooking, crafted with the intuition and generous spirit that defines family meals in Lebanon. This version captures the essence of everyday dining, where the salt is measured by feel and the richness of olive oil is unreservedly embraced. It's a dish that finds its place at the center of a shared table, embodying the warmth of casual gatherings.

Expect a comforting harmony of tender chicken and sweet, softened onions, all enveloped in a lightly seasoned broth. The olive oil lends a smooth depth, while freshly cracked black pepper adds a gentle kick. This stew is all about simplicity and generosity, inviting everyone to dig in and savor each spoonful.

Ingredients

  • 800 gchicken thighs
  • 1onion
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting 800 g of chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt and black pepper, ensuring each piece is well-coated. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer, skin-side down, and brown them for about 5-7 minutes on each side until they develop a deep golden color. This browning step is crucial for building flavor in the stew.
  2. While the chicken is browning, finely chop 1 onion. Once the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion to the remaining oil and chicken drippings. Cook the onion over medium heat, stirring occasionally, until it becomes translucent and tender, about 5 minutes. The onion should be soft and slightly caramelized, picking up the flavors left in the pot from the chicken.
  3. Return the browned chicken thighs to the pot with the onions. Stir to combine the ingredients, ensuring the chicken is nestled among the onions. If the mixture seems dry, you can add a splash of water or chicken broth to help deglaze the pot and prevent sticking. Cover the pot with a lid, reduce the heat to low, and let it simmer gently. This allows the chicken to cook through and the flavors to meld together.
  4. After about 20 minutes, check the consistency of the sauce. If it appears too watery, remove the lid and increase the heat slightly to allow the liquid to reduce. Stir occasionally to ensure the sauce thickens evenly. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The sauce should be rich and flavorful, coating the chicken and onions nicely.
  5. Once the sauce has reached the desired consistency, remove the pot from the heat. Finish the stew by garnishing with fresh herbs of your choice, such as parsley or cilantro, to add a burst of freshness. Serve the Lebanese Chicken Stew 2 family-style, inviting everyone to share and enjoy the comforting flavors of this home-cooked dish.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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