Rustic Tomato–Hominy Chicken Thigh Stew

with Basil, Mascarpone & Red Wine

From The Kitchens That Made Me

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This recipe comes from the kitchen of my grandmother, Nola, who cooked from recipes and trusted them — especially during snowy Santa Fe winters, when she’d make a warming pot of chili or stew after we came home tired and hungry from a day of skiing. Her version was spicy and chile-based, steady and reliable, the kind of food you could count on.

This one is different. I tend to cook by feel, following cravings and what’s on hand, and yesterday I was leaning toward Italian flavors. Consider this my variation on her winter stew — rooted in her kitchen, but allowed to wander. I hope you use it the same way and share how it changes when you make it yours!

Below is the version I made — written down so it doesn’t disappear.

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Ingredients

Protein

• 4 boneless, skinless chicken thighs

Seasoning

• Salt and black pepper, to taste

• Greek Freak seasoning (or any Mediterranean-style herb blend)

Aromatics & Vegetables

• 1 small red onion, diced

• 1 cup baby carrots, halved

• 3–4 cloves garlic, smashed or minced

Pantry

• 1 can (15 oz) hominy, drained and rinsed

• 1 can (14–15 oz) tomato purée

• 1 tablespoon double-concentrated tomato paste

• ½ cup red wine (any dry wine, for deglazing)

• 3–4 cups chicken broth or water (more as needed)

• Olive oil

Creamy Finish

• ¼–⅓ cup mascarpone cheese

Herbs

• 1 packed cup fresh basil leaves, torn

To Finish

• Fresh parsley, chopped

• Grated white cheddar

• Splash of balsamic vinegar

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Instructions

1. Season & sear the chicken

Pat chicken thighs dry and season generously with salt, pepper, and Greek Freak seasoning.

Heat a heavy pot over medium-high heat with a drizzle of olive oil.

Sear thighs 3–4 minutes per side until deeply golden. Remove and set aside.

2. Deglaze

Lower heat to medium. Add red wine and scrape up all the browned bits. Simmer 1–2 minutes until slightly reduced.

3. Build the base

Add onion and carrots and cook 5–6 minutes until softened.

Stir in garlic and tomato paste and cook 30–60 seconds until fragrant and slightly darkened.

4. Simmer

Add tomato purée, hominy, basil, and 3 cups broth. Return chicken and any juices to the pot.

Bring to a gentle simmer, partially covered, for 20–25 minutes, adding more broth as needed for a stew-like consistency.

5. Temper the mascarpone

In a small bowl, whisk mascarpone with ½ cup hot broth from the pot, adding slowly until smooth and loosened.

6. Finish

Lower heat and stir the tempered mascarpone into the stew until silky. Taste and adjust seasoning.

7. Serve

Ladle into bowls and finish with parsley, grated white cheddar, and a light splash of balsamic vinegar.  A bit of rice is also a nice add! 

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Approximate Nutrition (per serving, 4 servings)

• Calories: ~460

• Protein: ~32 g

• Fat: ~23 g

• Carbohydrates: ~28 g

• Fiber: ~4 g

• Sugar: ~6 g

• Sodium: varies by broth, seasoning, and cheese

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Cook’s Notes

• Tempering the mascarpone prevents curdling and keeps the broth silky.

• Hominy adds texture and body without breaking down.

• This stew thickens as it rests — leftovers are even better the next day.

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From my kitchen to yours, with room to wander. Happy creating!