-
Annabelle White - Source: Breakfast -
Watch Video
Annabelle White shares her recipe for Tasty Chicken Stew.
This stew cooks slowly in a low oven, improves with age (you can make it the day before you serve it and store in fridge overnight and gently heat again) and is best served with relaxed company and a good bottle of red wine. Serve with mashed potatoes for pure comfort food!
850g-1kg chicken thighs (boneless and skinless)
2/3 cup flour
3 Tbsp dried Italian herb mix or mixed herbs
Avocado oil or olive oil
1 onion
3 tsp crushed garlic
250g sliced mushrooms
2 kumara (NZ sweet potatoes) or potatoes, peeled and sliced into
1.5-2 cm pieces
2 Tbsp basil pesto (opt)
A small handful fresh basil leaves (opt or can use thyme or
parsley)
1/2 cup chicken stock (if you haven't got it - use a bit more
wine!)
1 500g (16oz)jar good quality pasta sauce
1/2 cup red wine
Roughly chop chicken into chunks that are easy to manage with a fork. Toss chicken in the flour which you mix with the dried herbs.
Heat either oil in a frypan and chop up onion and add and then garlic, add mushrooms - place into casserole when onion is translucent and mushrooms are lightly cooked.
Add a little oil and in batches cook the chicken till just lightly golden and no more.
Place in casserole dish with all the other ingredients except the wine.
Pour the wine into the pan that has been cooking the chicken and with all those "bits" in it left over from the cooking swirl this around and this will remove all the great flavour "bits" and deglaze the pan (and help clean it afterwards!) Pour that wine and "bits" over the chicken in the casserole. Sprinkle with a little sea salt and any left over herb flour left over can go in as well.
Cover and cook at 150degC for 2-3 hours.
**Please note it is cooked after 2 hours, and by 3 hours the meat is almost blending into the sauce but that is all good! It can equally be prepared in a crockpot, over a gas ring - the advantage is that it is warming and filling and nutritious.
