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Summer Chicken Stew


  • 4 boned chicken thighs
  • 5 tbsp olive oil
  • 2 shallots, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 green pepper
  • 2 garlic, chopped
  • 2 tins chopped tomatoes
  • 600ml chicken stock
  • ½ bunch basil
  • 2½ tbsp tomato puree
  • 2 bay leaves
  • 2 stalks of fresh thyme, chopped (leaves only)
  • Cornflour, to thicken
  • Salt & pepper
  • 0 : 45

    Pre-heat the BBQ over a medium heat for 3-4 minutes with the Warmer, Chef or Paella Pan in place and add a drizzle of oil. Fry the chicken to brown all over for 4-5 minutes then remove and set aside.

    Add the shallots, carrots, celery, pepper and garlic to the pan and fry for 5 or 6 minutes until starting to soften, then add the chopped tomatoes, stock, basil, tomato puree, bay leaves and thyme leaves. Stir well and add the chicken to the pan along with any juices. Cook for around 25-30 minutes, stirring occasionally.

    Once the chicken is cooked through remove from the pan along with the bay leaves. If the sauce is a little thin you can thicken it up with some corn flour.

    Remove the bones from the chicken and pull apart on to large chunks and add back to the pan, season to taste and serve.