Recipe
Chicken stew
Bone-in chicken thighs seared, then stewed with onion, raw young potatoes, tomato, garlic, wine, lemon and bay. Stock can be carton chicken stock or water plus Vegeta made in the pot.
Chicken stew takes about 60 minutes and makes 4 servings. Each serving has 703 kcal.
- Preparation
- 20 minutes
- Cooking
- 40 minutes
- Total time
- 60 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 703 kcal
- Protein
- 42.6 g
- Carbohydrates
- 38.4 g
- Fat
- 40.2 g
Ingredients
- Chicken thighs800 g
- Onion2 pcs
- Potatoes700 g
- Canned peeled tomatoes400 g
- Garlic3 cloves
- White wine100 ml
- Lemon1 pc
- Bay leaf2 pcs
- Parsley20 g
- Chicken stock400 ml
- Sunflower oil2 tbsp
- Vegeta or similar seasoning1 tsp
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Pat the thighs dry and season. Peel the potatoes and cut them into large chunks. Slice the onion, crush the garlic, crush the tomatoes with your hand.
- 2
Heat the oil in a wide pot. Sear the thighs 4 minutes per side until the skin is gold. Lift them out.
Tip: Do not crowd the pot or the skin steams gray. Brown in two batches if you must.
- 3
Sweat the onion in the same fat 3 minutes. Add garlic, then wine, and let it bubble 1 minute. Stir in tomatoes, stock (or 400 ml hot water plus the Vegeta), bay and a strip of lemon peel.
- 4
Nest the thighs and raw potatoes in the sauce. Cover and simmer 30 minutes until the potatoes are tender and the chicken pulls from the bone.
Tip: Potatoes go in raw. If you add leftover cooked ones they fall apart in the half-hour simmer.
- 5
Fish out the bay and the peel. Squeeze in the lemon juice and scatter parsley.
- 6
Taste for salt. Serve in deep plates with bread if you want to wipe the sauce.
Cooking methods
On the stove
A wide casserole on medium-high for the sear, then a low gas flame for the 30-minute stew. You should see lazy bubbles, not a rolling boil that shreds the chicken.
On induction
Sear on 7, deglaze on 6, then hold stews and sides at 3–4. Dissolve Vegeta in hot water in the pot - do not pour a cold stock from a carton unless you already have one.
Over an open fire
A cast-iron pan or pot over medium embers handles the sear and the simmer. Baking-only steps stay in a home oven.
Recipe questions
- How long does this recipe take?
- Plan for about 60 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Sear on 7, deglaze on 6, then hold stews and sides at 3–4. Dissolve Vegeta in hot water in the pot - do not pour a cold stock from a carton unless you already have one.
- Can I cook this recipe over an open fire?
- Yes. A cast-iron pan or pot over medium embers handles the sear and the simmer. Baking-only steps stay in a home oven.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
