Chicken Tomato Stew with Oregano

Chicken Tomato Stew with Oregano

Adding honey to this tomato stew makes it less sour.

Ingredients: 2 servings

Chicken thigh meat
200 g
1 medium
Shimeji mushrooms
1/2 pack
●Finely chopped garlic
1 rounded teaspoon
●Olive oil
2 tablespoons
White wine
2 tablespoons
◆Canned whole tomatoes
1 can
◆Oregano (in a jar)
1 rounded teaspoon
◆Consommé bouillon cube
1 cube
1-2 tablespoons
Salt and black pepper
to taste
Finely chopped parsley
to taste
Heavy cream (optional)
to taste


1. Finely chop the garlic. Remove any sinews and fat from the chicken thigh, and cut into bite-size pieces. Cut the onion into 1cm slices. Break the shimeji mushrooms apart with your hands.
2. Put the ingredients marked ● in a thick-bottomed pot, and stir-fry over low heat until the garlic is aromatic.
3. Add the chicken, and sprinkle the white wine into the pot. Stir-fry until the colour of the chicken changes.
4. Add the finely chopped onion, and stir-fry over low heat. Be careful not to burn it.
5. Add the ingredients marked ◆ to Step 4, and cover with a lid. Simmer over low heat for about 10 minutes.
6. Add the shimeji mushrooms and honey. Cover with a lid, and simmer for about 5 more minutes. Season with salt and pepper.
7. Serve on a plate, and pour the heavy cream and sprinkle the parsley.

Story Behind this Recipe

I don't know why, but I've been cooking the chicken stew seasoned with oregano for a long time.