Tuesday, 6 January 2015

Quick Chicken Stew

This very quick braise or stew is a great alternative to the BBQ on a hot day. It can be cooked relatively quickly, approximately 30 minutes. Cook it on a stove top, in an electric frypan or if camping a cast iron pot over a fire. I like to use sultanas that have been soaked in sherry, they add some sweetness and a richer flavour to the sauce. The sauce needs to reduce and become thick and small diced vegetables will cook very quickly. I like it to have lots of vegetables so that it becomes a good one pot dish. Ladle into a bowl and serve with some crusty bread and a green salad.

Quick Chicken Stew

This is a one pot dish. I use a very large frypan or my electric frypan that the chicken will fit in one layer.

1 kg chicken thighs, each thigh cut into two or three
A small amount of oil for browning the chicken
1 onion, diced
2 cloves garlic, crushed
1 jar tomato passata/puree
1 carrot, small dice
2 sticks celery
1 capsicum
1 zucchini
Freshly ground black pepper

 few spoons of sultanas plumped on some sherry or A glug of sherry or wine
A bay leaf, chopped fresh herbs
1 chicken stock cube or 1 teaspoon chicken stock powder

If using the sultanas place them in a bowl with some sherry or wine.

Heat a little oil in the pan and brown the chicken, reduce heat and add the onion and garlic, cook a further minute or two to soften the onion.

Add the jar of tomato passata /puree, stock cube and bay leaf, wine or plumped sultanas if using them, and simmer.

Dice carrot into small dice and add to the chicken, repeat this for the celery and then capsicum, leaving the zucchini as the last ingredient.

Continue to simmer allowing the sauce to reduce and thicken.

Check seasoning, add pepper and salt if necessary.

Just as good with rice/couscous/polenta/mashed potato and some steamed green vegetables.

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