This chicken stew with onions and tomatoes is the kind of dish that fills your kitchen with warmth and your table with comfort. Richly layered and soulfully aromatic, it’s the perfect answer to chilly evenings and cozy weekends.
Ingredients Overview
Using a whole chicken cut into parts not only gives you a variety of textures—from the juicy thighs to the firm breast meat—but also deepens the flavor of the stew as the bones and skin infuse the sauce. It’s a small detail that makes a significant difference in the finished dish.
Red onions, peeled and quartered, bring a sweet earthiness that breaks down beautifully as they cook. Paired with whole peeled tomatoes and a head of garlic roasted to golden, spreadable perfection, they create an aromatic trio that forms the backbone of the sauce.
The depth comes alive with a splash of dry white wine, a touch of Dijon mustard, and a handful of fresh herbs. Thyme lends a savory woodiness, bay leaves add subtle floral notes, and the mustard brings sharpness and body—balancing the sweetness of the onions with a piquant finish.
Step-by-Step Cooking Breakdown
Begin by roasting the garlic. This gentle, transformative step coaxes out the garlic’s natural sugars, creating a mellow, buttery paste. Wrapped in foil with a glug of olive oil and a pinch of salt and pepper, the cloves soften and caramelize in the oven, becoming rich and spreadable. This paste will be reserved and served as a luxurious topping at the end.
While the garlic roasts, the chicken is browned in a Dutch oven, skin-side down first to render the fat and develop crisp, golden edges. Browning in batches prevents steaming and ensures every piece gets a proper sear. Once deeply colored, the chicken is set aside.
With the chicken out, the onions go in. Cooked in the rendered fat, they soften and begin to caramelize, infusing the pot with sweet and savory flavor. Tomatoes are added next, followed by thyme, bay leaves, a whisper of chile powder, and the seared chicken nestled gently back on top. The white wine is poured in, and everything is brought to a gentle simmer.
Covered and simmered for 40 minutes, the chicken becomes meltingly tender and the sauce starts to take shape. The final flourish comes with a spoonful of mustard stirred into the pot. This gives the stew a gentle tang and helps the sauce tighten just enough to cling to the meat. A final simmer, uncovered, reduces the sauce further, concentrating all those rich, savory notes into one satisfying spoonful.
Recipe Tips & Frequently Asked Questions
Choosing the right chicken cuts for juiciness and flavor
Opt for bone-in, skin-on pieces for the richest result. Thighs and drumsticks hold moisture well, while breast meat provides contrast in texture.
Properly roasting garlic without drying it out
Leave the cloves in their skins, trim the tops, and wrap tightly in foil. Add a generous drizzle of olive oil to keep them soft and caramelized during roasting.
Timing mustard addition to avoid overpowering the dish
Add mustard near the end of cooking to preserve its tang and prevent bitterness. Stir it in gently and simmer briefly to blend.
How to ensure your stew doesn’t burn at the bottom during simmering
Keep the heat low and stir occasionally, scraping the bottom of the pot with a wooden spoon to prevent sticking.
Can I make this stew ahead of time and reheat it?
Yes, and it tastes even better the next day. Cool fully before refrigerating, and reheat gently on the stovetop until warmed through.
What can I use instead of wine in the recipe?
A splash of chicken broth with a teaspoon of white wine vinegar makes a great non-alcoholic alternative.
Can I substitute boneless chicken?
Yes, but bone-in chicken gives the best flavor. If using boneless, reduce the simmering time slightly to prevent overcooking.
How long does the roasted garlic keep and how else can I use it?
It keeps for up to one week in the fridge. Use it in mashed potatoes, spread on toast, or whisk into vinaigrettes for a subtle garlic boost.
What to Serve With This Recipe
This hearty stew is best spooned over a bed of fluffy white rice, buttered egg noodles, or rustic mashed potatoes that soak up every last bit of the luscious sauce.
For a fresh and vibrant contrast, pair it with tender green beans, blanched and tossed with lemon zest, or a simple cucumber salad dressed in olive oil and vinegar. These crisp sides lighten the meal and provide balance.
To round things out, a crusty baguette or slice of sourdough is ideal for mopping the plate clean. A scattering of fresh parsley or a dash of lemon zest over the stew just before serving can brighten each bite with a finishing touch.
Creative Twists
If you’re looking to adjust the flavor profile, swap out the red onions for shallots or thinly sliced leeks. Their milder taste adds a delicate sweetness and changes the stew’s texture ever so slightly.
For a heartier variation, toss in chopped root vegetables like parsnips, carrots, or rutabagas to simmer alongside the chicken. They’ll absorb the sauce and become meltingly tender by the time everything’s ready.
Leftovers? Use the stew as a filling for a savory pot pie. Just transfer it into a baking dish, cover with puff pastry or pie dough, and bake until golden brown and bubbling at the edges.
This chicken stew with onions and tomatoes delivers deeply layered flavor and rustic charm in every bite. Tender chicken, silky onions, and a tangy tomato-wine sauce make it both familiar and unexpected—comforting yet complex.
Whether served over a bowl of rice with roasted garlic on the side or turned into a completely new dish the next day, it’s the kind of meal that brings warmth, satisfaction, and a touch of elegance to any table.
Ingredients
1 (3 to 4 pound) whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
6 medium red onions (about 2 pounds), peeled and quartered
1 head garlic
1 (28- to 32-ounce) can whole peeled tomatoes, drained
1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme
2 bay leaves
1/3 cup dry white wine
3 tablespoons whole seed Dijon mustard or 1/4 cup regular Dijon mustard
Pinch of chile powder
Extra virgin olive oil
Salt and freshly ground black pepper
Instructions
Begin by preheating the oven to 400°F. Prepare the garlic by trimming the top of the bulb, exposing the tips of the cloves while keeping the skins intact. Place the garlic bulb on a square of aluminum foil, drizzle generously with olive oil, and sprinkle with salt and pepper. Wrap tightly and roast in the oven for 45 minutes, until the cloves are golden brown and yield easily when pressed. Set aside to cool.
While the garlic roasts, heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Rinse the chicken pieces under cold water, then pat them thoroughly dry with paper towels. Season all sides liberally with salt and freshly ground black pepper.
Add the chicken to the hot pot in batches, skin side down, allowing space between each piece. Sear for several minutes per side, turning until the skin is deeply golden and crisped. Once browned, remove the chicken to a plate and set aside.
Pour off excess fat from the pan, leaving about a tablespoon to cook with. Add the quartered onions to the pot and sauté for about 5 minutes, stirring often until they soften and begin to release their natural sweetness.
Next, stir in the drained tomatoes, thyme, bay leaves, and a pinch of chile powder. Gently nestle the browned chicken pieces over the tomato mixture. Pour in the white wine and bring the pot to a light simmer. Cover with a lid and cook on medium-low heat for approximately 40 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom.
Once the garlic has cooled enough to handle, squeeze the soft, roasted cloves into a small bowl. Mash the garlic into a smooth paste with a fork, season with salt and pepper, and reserve for serving.
After the chicken is fully cooked and tender, stir in the Dijon mustard until evenly combined. Raise the heat to medium-high and let the stew simmer uncovered for about 10 minutes. This final step thickens the sauce, allowing it to cling deliciously to each piece of chicken. Remove the bay leaves and adjust seasoning with additional salt and pepper if needed.
Serve hot over cooked rice or pasta, with a spoonful of the roasted garlic paste on the side for an added depth of flavor.
Chicken Stew with Onions and Tomatoes Recipe
Ingredients
- 1 3 to 4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
- 6 medium red onions about 2 pounds, peeled and quartered
- 1 head garlic
- 1 28- to 32-ounce can whole peeled tomatoes, drained
- 1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme
- 2 bay leaves
- 1/3 cup dry white wine
- 3 tablespoons whole seed Dijon mustard or 1/4 cup regular Dijon mustard
- Pinch of chile powder
- Extra virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Begin by preheating the oven to 400°F. Prepare the garlic by trimming the top of the bulb, exposing the tips of the cloves while keeping the skins intact. Place the garlic bulb on a square of aluminum foil, drizzle generously with olive oil, and sprinkle with salt and pepper. Wrap tightly and roast in the oven for 45 minutes, until the cloves are golden brown and yield easily when pressed. Set aside to cool.
- While the garlic roasts, heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Rinse the chicken pieces under cold water, then pat them thoroughly dry with paper towels. Season all sides liberally with salt and freshly ground black pepper.
- Add the chicken to the hot pot in batches, skin side down, allowing space between each piece. Sear for several minutes per side, turning until the skin is deeply golden and crisped. Once browned, remove the chicken to a plate and set aside.
- Pour off excess fat from the pan, leaving about a tablespoon to cook with. Add the quartered onions to the pot and sauté for about 5 minutes, stirring often until they soften and begin to release their natural sweetness.
- Next, stir in the drained tomatoes, thyme, bay leaves, and a pinch of chile powder. Gently nestle the browned chicken pieces over the tomato mixture. Pour in the white wine and bring the pot to a light simmer. Cover with a lid and cook on medium-low heat for approximately 40 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom.
- Once the garlic has cooled enough to handle, squeeze the soft, roasted cloves into a small bowl. Mash the garlic into a smooth paste with a fork, season with salt and pepper, and reserve for serving.
- After the chicken is fully cooked and tender, stir in the Dijon mustard until evenly combined. Raise the heat to medium-high and let the stew simmer uncovered for about 10 minutes. This final step thickens the sauce, allowing it to cling deliciously to each piece of chicken. Remove the bay leaves and adjust seasoning with additional salt and pepper if needed.
- Serve hot over cooked rice or pasta, with a spoonful of the roasted garlic paste on the side for an added depth of flavor.
