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Chicken stew


Chicken stew

If you have an anonymous chicken breast in the fridge, you're hungry and you don't have many ingredients on hand, try this simple chicken stew recipe!

Chicken stew is that dish that we ate millions of times as children and, if prepared by different people, always had a new flavour , a new ingredient or some spice that we didn't know. Being a poor dish, there are many variations: from the addition of potatoes or legumes, to vegetables, to exotic spices. But in reality we tell you… even without additions and gourmet variations, if prepared as we recommend, it will be very tasty and will not need any particular touch.

For this recipe there is no rule regarding the cutting of the meat. Usually the stew is made with the breast , because it is a very lean part that lends itself to being cut on a regular basis to obtain morsels . However, if you only have drumsticks at home, you can still make them (they are even more succulent!).

Chicken breast stew
Chicken breast stew

Ingredients

For the chicken stew

  • Chicken breast – 1 whole
  • Tomato puree – 250 g
  • Carrots – 2
  • Celery – 2 stalks
  • Onion – 1
  • Dry white wine – 1/2 glass
  • 00 flour – to taste
  • Extra virgin olive oil – 3 tablespoons
  • Fine salt – to taste
  • Pepper – to taste

Preparation

How to prepare chicken stew recipe

1

Start by taking the vegetables to make the sauté (onion, carrots and celery), wash them, peel them if necessary and cut them into small pieces. Don't be stingy with the sauté: a consistent base will later bring out all the flavors of the chicken, sweeten the wine and add flavor (especially onion and carrot!). Let fry until the vegetables are golden.

2

Take the chicken . If you have breast, cut it into equal-sized pieces to make them cook more evenly. If you use the drumsticks you will have to bone them first. Take the morsels and pass them in the flour , loosening them to remove the excess.

3

Brown the chicken with the sauce over medium heat for about ten minutes, also adding salt and pepper (or chilli). At this point, add the wine and when you no longer smell alcohol, add the tomato puree . Season with salt again and cook for 15-20 minutes. If it dries too much you can add a few spoonfuls of water or broth.

4

Serve the stew piping hot with a side dish of your choice. We recommend the classic mashed potatoes : it never disappoints and is perfect for scooping up the sauce.

Variants

As you have seen (and I hope already tasted!), the stew is already an excellent second course in itself. If you want to enrich it, however, there are two best combinations : potatoes or peas. Let's see where they fit into the recipe, if you want to try them.

  • Chicken stew with potatoes : the potatoes take a little while to cook, so cut them (2 are enough for 4 people) into wedges or cubes and add them before blending with the wine. In this case the vegetable broth is a must to cook them and will help them soften more quickly. For the rest, proceed as in the classic recipe.
  • Chicken stew with peas : we recommend using frozen peas and adding them immediately after blending the meat with the wine. 200 grams will be enough to make your stew rich and tasty.

And those with a sweet tooth can add both potatoes and peas to have a delicious single dish.

Conservation

The chicken stew will keep in the refrigerator for a couple of days. Reheat it in a pan or in the microwave before bringing it to the table.

Read also
Chicken curry with basmati rice: the photo and video recipe of the oriental dish!

Riproduzione riservata © - WT

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