Chicken stew with Tomato Blend

  • 4 persons
  • 30 minutes preparation
  • 30 min.


  1. 550 g Tomato Blend
  2. 8 chicken thighs
  3. 100 g lean bacon strips
  4. 1 red onion, cut into rings
  5. 3 cloves garlic, finely chopped
  6. 1 tsp fresh black pepper
  7. 1 tsp paprika powder
  8. 1 tsp chili powder (2 teaspoons if you like it spicy)
  9. 2 tbsp rosemary, finely chopped
  10. 1 tbsp Italian herbs
  11. 200 g roasted sweet pepper, cut into strips
  12. Olive oil
  13. 1 small packet of mushrooms, 250 g, cut into quarters
  14. 1 small packet of grated carrots, 150 g
  15. 100 ml sherry or red wine


1. Preheat the oven to 225°C (fan oven to 200°C).
2. Quarter the mushrooms, slice the roasted sweet peppers into strips, cut the onions into rings, and finely chop the garlic. Grate the carrots.
3. Fry the lean bacon strips without any oil or butter until crispy. Place the crispy bacon into a bowl and set aside.
4. Brown the chicken thighs in the bacon fat, remove from the pan, and set aside.
5. Add 1 teaspoon of olive oil to the fat and fry the onions until soft. Add the garlic and sauté for another two minutes.
6. Add all the herbs and fry for another minute.
7. Add the mushrooms and cook until soft.
8. Once the mushrooms are cooked, add the strips of roasted sweet pepper and the grated carrots. Keep stirring to prevent anything sticking to the pan.
9. Add the Tomato Bland and the sherry after about two minutes, and stir well. Place the chicken thighs in the sauce, ensuring that they are well-covered.
10. Place the pan with the chicken and the sauce (or in an oven dish covered with aluminium foil) in the oven for fifteen minutes. Stir, and place back in the oven for another fifteen minutes.

Tip: delicious served with rosemary and garlic potatoes and green beans.

The tasteful and versatile tomato base

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