Hearty Home-style CHICKEN STEW
You will need
1 small onion diced
1 small carrot diced
1 stick of celery diced
1 potato diced into cubes
2 cloves of garlic minced
1 bay leaf
1/2 tsp dry thyme
Salt n pepper to taste
2-3 chicken thighs
1 litre chicken stock
1/4 cup flour seasoned with salt, 1/4 tsp each of pepper and thyme and 1/2 tsp garlic powder.
Method:
Dredge chicken thighs lightly in seasoned flour
Heat 1 tsp oil +1 tbsp butter along with the bay leaf
Pan sear the chicken till lightly golden.
Flip to cook both sides.
The chicken should only be half cooked at this stage
Remove from pan and keep aside.
In the same pan, add garlic, diced onion and potato and saute for 2 min.
Add the carrot and celery and sauté for another 2 minutes
Now add the pan seared chicken into the mix.
Pour in the chicken stock to make a thin soup and bring to boil.
Cover and cook for about 30 minutes.
Remove the pieces of cooked chicken from the stew…
and cut/pull apart into bite size pieces.
add the chicken pieces back into the stew.
Garnish with freshly chopped parsley and Simmer for another 5 minutes for the flavors to meld.
Squeeze some lemon juice.. and serve warm with toasted bread!
BONUS RECIPE:
I like to double the quantity of chicken in the above recipe, reserving half the cooked chicken pieces for making delicious grilled sandwiches!
Just add some finely chopped onions, peppers, jalapenos, olives etc and grated cheese to the chicken.
Drizzle some ranch dressing/mayo/pesto to bring the mix together.
You can also add crumbled bacon if you like, takes the sandwiches to a whole new level!
Fill bread slices with the chicken filling,
grill or pan-sear till crisp.
Makes a great accompaniment to the chicken stew!
