Rosemary Chicken Stew Recipe

A chicken stew is a simple and easy dish to put together for dinner and you’ve got so many different flavouring combinations to play around with. One of my absolute favourite chicken stew recipes though, ought to be this Rosemary Chicken Stew! Not only is rosemary a terrific flavour that could do no wrong, but it also comes with this umami tomato sauce that’s just lip-smackingly delicious.

Why settle for just savoury when you can go for umami? And yes, you can easily achieve umami at home. My trick is to add anchovies into the aromatics, which gives extra depth of flavours and, as mentioned, umami. Anchovies are quite a magic ingredient in my opinion. It works like magic with plenty of dishes and I especially like to use it on pasta dishes as well.

In terms of serving, the sauce is quite versatile and works well with pasta, rice, potatoes and/or bread – just whatever you fancy, really!

Rosemary Chicken Stew

How to make Rosemary Chicken Stew


  • Chicken Thigh Fillets – you can use chicken breast but chicken thigh tends to be more succulent and tastier!
  • Garlic, Onion – the aromatics
  • Anchovy Fillets – the secret ingredient to give an umami boost
  • Fresh Rosemary Sprigs
  • Red Chilli Flakes – for a little kick of heat (optional)
  • Paprika, Salt & Black Pepper – seasoning
  • Tomato Paste, Tomato Passata / chopped Tomatoes
  • Chicken Broth – from chicken bouillon cube
  • Lemon Juice – just to add a little touch of acidity to cut through the savouriness
Ingredients for Rosemary Chicken Stew

Recipe notes

Fresh Rosemary vs Dried Rosemary

Fresh rosemary brings the truest of flavours. I’d highly recommend using the whole rosemary sprig in this recipe, where you get to temper the oil with the herb and add this extra flavour infusion as you cook the sauce base.

If you can’t get your hands on any fresh rosemary sprigs, substitute with 3-4 tsp dried rosemary.

Chicken Thigh vs Chicken Breast

I’d pretty much always go for chicken thigh because it’s tastier and juicier. The higher fat content in chicken thigh gives it a more tender texture and as the meat is darker, it contains more flavour as well. Although chicken breast is arguably healthier. It’s really down to your own preference but chicken thigh would always win in my house!

All About Anchovies

What are anchovies? Anchovies are typically filleted, salt-cured and stored in oil either in cans or jars. They have a unique savoury taste that adds umami to any dish you make.

What other dishes can you use anchovies for? Check out these recipes too:

Rosemary Chicken Stew

Rosemary Chicken Stew Recipe

ET Food Voyage
This is not just your regular easy weeknight chicken stew but an ultra-flavourful and umami rosemary chicken stew recipe that you'd totally love!
5 from 1 vote
Prep Time 5 minutes
Cook Time 50 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 286 kcal


Seasoning for the chicken

  • 500 g Chicken Thigh Fillets
  • 1 tsp Salt
  • 1 tsp Black Pepper

For the sauce:

  • 1 tbsp Cooking Oil
  • 3-4 cloves Garlic
  • 4 Anchovy Fillets
  • 1 Onion
  • 4 sprigs Rosemary
  • ½ tsp Red Chilli Flakes
  • 1 tsp Paprika
  • 1 tbsp Tomato Paste
  • 400 g Tomato Passata / Chopped Tomatoes
  • 1 cup Chicken Broth
  • Salt & Black Pepper to taste
  • 1-2 tbsp Lemon Juice


  • Season chicken thigh fillets with salt and black pepper.
    1 tsp Salt, 1 tsp Black Pepper, 500 g Chicken Thigh Fillets
  • Heat a tablespoon of oil in large pot over high heat. Sear chicken thigh fillets until a golden brown crust forms, roughly 5-10 minutes on each side. Remove from pot and set aside.
    1 tbsp Cooking Oil
  • Turn the heat down to medium. In the same pot, add more oil if needed, add in anchovy fillets and rosemary sprigs. Let sizzle for 1-2 minutes until fragrant and the anchovy fillets have melted.
    4 Anchovy Fillets, 4 sprigs Rosemary
  • Add garlic and red chilli flakes. Saute for a minute, then add onions and cook for 5-10 minutes until golden and softened.
    3-4 cloves Garlic, ½ tsp Red Chilli Flakes, 1 Onion
  • Stir in paprika and tomato paste. Once combined, add the tomato passata/chopped tomatoes and chicken broth. Bring to a boil.
    1 tsp Paprika, 1 tbsp Tomato Paste, 400 g Tomato Passata / Chopped Tomatoes, 1 cup Chicken Broth
  • Add chicken back into the pot. Cover and allow to simmer for 20-30 minutes until the liquid has reduced and slightly thickened. Season with salt and black pepper to taste.
    Salt & Black Pepper
  • Briefly mix in the lemon juice and remove from heat. Serve immediately.
    1-2 tbsp Lemon Juice


  • If you can’t get your hands on any fresh rosemary sprigs, substitute with 3-4 tsp dried rosemary.
  • We recommend using chicken thigh for the recipe but chicken breast could work should you be looking for a slightly healthier alternative. The higher fat content in chicken thigh gives it a more tender texture and as the meat is darker, it contains more flavour.
Keyword Chicken

Save & pin this recipe!

Rosemary Chicken Stew Recipe


  1. Susanna

    5 stars
    This was so good! I didn’t have anchovies so I ended up using miso paste for the umami, and everyone loved it, including my daughter. I served it with garlic bread.

    1. ET Food Voyage

      Hi Susana, I’m so glad to hear that you enjoyed the recipe! And using miso paste is such a great shout too 😄

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Recommended Articles