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Brown stew chicken

This dish is practically cousin to the French version, coq au vin. The chicken is braised down in a rich and flavourful sauce of vegetables. It's one of those dishes you can't mess up once you have seasoned it well and allow the ingredients to mix and mingle while the chicken cooks and simmers. 



  • 1 whole chicken, cut into pieces
  • 1 onion, finely chopped
  • 1/2 red bell pepper, diced
  • 1/2 green pepper, diced
  • 3 cloves garlic, minced
  • 1 stalk green onion, finely chopped
  • 3 sprigs fresh thyme
  • 2 whole bay leaves
  • 1 whole scotch bonnet pepper
  • 5 whole pimento seeds, whole or crushed
  • Small piece fresh ginger, crushed
  • 1 teaspoon browning sauce
  • 1 tablespoon soy sauce, optional
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons brown sugar, packed
  • 2 cups chicken stock, low-sodium
  • 1 tablespoon ketchup
  • Neutral oil, for cooking


  1. In a large mixing bowl or plastic storage bag, combine chicken, onions, red and green bell peppers, garlic, green onions, thyme, bay leaves, scotch bonnet pepper, allspice berries (pimento seeds), ginger, browning, soy sauce, salt, black pepper and brown sugar. Season the chicken, ensuring it is well coated, and allow it to marinate for an hour overnight if possible.
  2. Over medium-high heat, heat oil in a large Dutch oven or skillet. Remove the chicken from the marinade (reserve marinade – leave the vegetables and seasonings in the mixing bowl), and braise each side until browned.
  3. Stir in the stock and reserved marinade once the chicken pieces are browned on all sides. Cover the pot and bring all the ingredients to a boil. After about 20 minutes, remove the lid, add ketchup and reduce the heat to medium-low
  4. Cover and let simmer until the chicken is tender and the sauce has reduced. Serve hot and enjoy!

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