Best Chicken Onion And Raisin Stew Recipes

Chicken, Onion, and Raisin Stew image

Yield Makes 6 servings

Number Of Ingredients 16

1/2 cup raisins or dried currants
3 tablespoons red wine vinegar
2 pounds small boiling onions
6 tablespoons extra-virgin olive oil
6 chicken leg-thigh pieces, cut apart
1 28-ounce can diced tomatoes in juice
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 tablespoon ground coriander
1 teaspoon honey
1 teaspoon ground allspice
1 teaspoon coarsely ground black pepper
2 bay leaves
Peel of 1 small orange, removed in strips using vegetable peeler
1 cinnamon stick
1 teaspoon dried oregano

Steps:

Combine raisins and vinegar in small bowl; set aside. Cook onions in large saucepan of boiling water 5 minutes. Drain; cool slightly. Trim and peel onions.
Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-low heat. Add onions and sauté until golden, about 10 minutes; transfer to large bowl. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to same pot. Working in batches, add chicken to pot and cook over medium-high heat until golden brown, about 5 minutes per side. Add chicken to bowl with onions. Add tomatoes with juices, broth, wine, coriander, honey, allspice, and 1 teaspoon pepper to pot. Bring to boil, scraping up any browned bits. Return chicken and onions to pot. Stir in bay leaves, orange peel, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour.
Stir raisin mixture and remaining 2 tablespoons oil into stew. Season with salt and pepper. Transfer to shallow bowl.

CHICKEN, ONION AND RAISIN STEW image

Categories Chicken

Yield 6 Servings

Number Of Ingredients 16

1/2 cup raisins
3 Tbs red wine vinegar
2 pounds small boiling onions
6 Tbs EVO
6 Chicken leg and thigh pieces (cut apart)
1 28 oz can of diced tomatoes in juice
1 can low salt chicken broth
1/2 cup dry white wine
1 tbs coriander
1 tsp honey
1 tsp allspice
1 tsp coursely ground black pepper
2 bay leaves
peel of 1 orange, removed in strips using vegie peeler
1 cinnamon stick
1 tsp dry oregano

Steps:

Combine raisins and vinegar in bowl set aside. Cook onions in large sauce pan of boiling water for 5 minutes, drain, cool and trim and peel. Preheat oven to 350. Heat 3 tbs EVO in large ovenproof pot over medium low heat. Add onions, and saute until golden (10 minutes). Move to large bowl. Sprinkle Chicken with salt and pepper, at 1 tbs EVo to pot, cook chicken in batches until golden brown - 5 minutes per side. Add chicken to bowl withj onions. Add tomatoes andjuice, broth, wine, all spice, coriander, honey, and 1 tsp pepper to pot. Boil, scraping brown bits. Add bay leaves, orange peel, cinnamon stick and oregano, chicken and onions. Cover tightly and bake for about an 1 hour. Stir in raisin mixture, season and serve.