Mediterranean chicken and seafood stew

Total Time
49 min
20 min
29 min
Aromatic fennel, leek, and garlic combine well with another Mediterranean favorite—seafood. We add lean chicken to stretch the seafood as well as to add texture. For additional flavor, save a few of the fern-like fennel leaves, chop them, and sprinkle into the stew at the last minute. When purchasing mussels, look for unbroken, tightly closed shells or shells that close when lightly tapped. Scrub them with a stiff brush under cold running water to remove any sand or grit. Discard any shells that remain open. The hairy filaments that protrude from a mussel are known as a beard. To remove, pinch the filaments between your thumb and forefinger and pull firmly.


Olive oil

2 tsp

Uncooked boneless skinless chicken breast(s)

¾ pound(s), cut into 1-inch chunks

Uncooked fennel bulb(s)

½ medium, thinly sliced

Uncooked carrot(s)

2 medium, cut into matchstick-thin strips

Uncooked leek(s)

1 medium, cleaned and thinly sliced

Plum tomato(es)

1 medium, chopped


2 medium clove(s), finely chopped

Reduced-sodium chicken broth

2 cup(s)

White wine

¼ cup(s)

Uncooked Yukon gold potato(es)

¾ cup(s), unpeeled and quartered

Bay leaf

1 leaf/leaves

Uncooked clams with shell

1 pound(s), or 12 littleneck clams, cleaned

Uncooked mussels in shells

12 medium, scrubbed and debearded

Uncooked shrimp

½ pound(s), small, peeled and deveined

Fresh thyme

1 Tbsp, fresh, chopped leaves


  1. Heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 4 minutes. Transfer to a bowl; set aside.
  2. Add the remaining 1 teaspoon oil to the Dutch oven, then add the fennel, carrots, leek, tomato, and garlic. Cook over medium-low heat, stirring occasionally, until the vegetables are tender but not browned, about 8 minutes. Stir in the broth, wine, potatoes, and bay leaf; bring to a boil. Reduce heat and simmer, covered, until the potatoes are almost tender, about 10 minutes.
  3. Add the clams and cook, covered, 3 minutes. Add the mussels, shrimp, thyme, and the browned chicken. Simmer, covered, until the shrimp are just opaque in the center, the clams and mussels open, and chicken is cooked through, about 3 minutes longer. Discard any clams or mussels that do not open. Remove the bay leaf before serving. Yields 2 cups per serving.