I was feeling under the weather and cooped up at home on 2 days of medical leave when I decided that I really wanted something hot, comforting and healthy for lunch. I remembered seeing a chicken stew picture on Instagram a couple of days ago on a friend’s profile so I asked her for the recipe. It sounded easy enough so I went ahead to make it.
And wow, I must say that it was a really simple to make, yet absolutely delicious quick dish! It is literally throw everything into a pot, boil, then simmer for at least 40 minutes. The outcome was a bowl of steaming hot stew with melt in your mouth potato, carrots and celery. I ate it with fresh baguette from the bakery and it was perfect with the gravy. The chicken pieces were also falling off the bones which made it really easy to eat and digest.
To top it off, it was raining loads so it was just perfect 🙂
[Edit] I am sharing my friend’s recipe here. Thanks C!
- 4 pieces of chicken thigh (skin off) + 4 chicken wings (detach the drumette from the midjoint & tip)
- Sprinkle salt and pepper to marinate for about 10-15 mins (I use sea salt & crushed black pepper)
- 2 carrots, skinned and cut into cubes
- 3 med-size potatoes, skinned and cut into cubes (not too small or it will disintegrate)
- 4 stalks of celery (optional but good to have)
- 2 med size big red onions, skinned and cut into 1/4s
- 5-6 cloves of garlic, skinned and slightly bruised (use knife to squash it slightly)
- Olive oil for cooking
For the stock
- Djion mustard x 1 teaspoon
- Oyster sauce x 1.5 tablespoon
- Corn Flour x 1 teaspoon
- 4 small dried bay leaves
- Pinch of dried rosemary (or any dried italian herbs)
- Half cup of water
- High heat on a heavy bottom pot and add olive oil when pot is hot.
- Fry garlic and onions for a couple of minutes until brown and aromatic.
- Add in the carrots & potatoes (and celery). Brown for a while (about 4-5min?)
- Add in the chicken. Ensure that outside of chicken are slightly brown.
- To prepare the stock, mix the mustard, oyster sauce, corn flour and herbs with about half cup of water.
- Pour stock into the pot and turn down the heat to med. Stir and mix everything in the pot thoroughly.
- Add enough water until it covers all the ingredients. Bring to boil.
- Turn heat down to low and let it simmer (you can only see small bubbles at the surface) for at least 40min or until you see that the potatoes, carrots and chicken are soft and falling off the bones.
- Taste as you go along and adjust according to taste (i.e. more oyster sauce, more water, sugar, etc). Remember: Adding in LESS is better than more so add a bit first, then taste again.
- Serve hot with baguette or rice.