Chicken Stew
Delicious and healthy family choice special food
#Chicken #Stew
Overhead photograph of Chicken Stew in a white dutch stove, new out of the broiler.
Fixings
1 tbsp olive oil
1.5 kg/3lb bone in, skin on chicken thighs and drumsticks (6 to 8 pieces)
Salt and pepper
2 onions , divided and cut into wedges
2 garlic cloves , minced
3 expansive carrots , cut thick end into 1.5cm/3/5" pieces, slender end 2.5cm/1"
4 celery stalks , cut into 2cm/4/5" lumps
1/2 glass/125 ml white wine (or water)
3 tbsp/35g flour
3 glasses/750 ml chicken stock , low sodium
2 tbsp tomato glue
2 tsp Worscestershire sauce
3 sprigs thyme , or 1 tsp dried thyme (or other herb)
2 cove leaves (dried or new)
600 g/1.2lb infant potatoes , split (quarter substantial ones)
SERVING (Discretionary):
Crisp thyme or parsley (cleaved)
Warm dry bread
Guidelines
Preheat broiler to 180C/350F.
Warmth oil in an extensive pot over high warmth. Dark colored chicken on the two sides until light brilliant, sprinkling with salt and pepper. Expel from pot. (Do in 2 clumps if pot not sufficiently huge).
On the off chance that there's an excessive amount of oil in the pot, dispose of a few. Include onion and garlic. Cook for 2 minutes until onion is translucent.
Include carrots and celery, cook for 1 minute.
Include wine. Mix, scratching the base of the container to break up the dark colored bits into the fluid. Cook for 1 minute until fluid is for the most part gone.
Sprinkle flour crosswise over surface, mix.
Include soup, tomato glue, Worcestershire sauce, thyme and straight leaves. Mix to break down tomato glue.
Spot chicken to finish everything, keeping the skin over the fluid dimension as much as you can.
Convey to stew at that point spread. Heat for 45 minutes.
Expel from stove, evacuate top. Include potatoes, pushing them into the fluid and improving chicken so they sit to finish everything (for beautiful firm skin).
Come back to stove without the top for a further 40 minutes until the chicken skin is profound brilliant and excessively fresh, the potatoes are delicate and the sauce is thickened.
Taste sauce and change salt and pepper to taste.
Present with warm dried up bread as an afterthought to dunk in the sauce - or run the whole distance with Garlic Bread! Discretionary: decorate with additional new thyme leaves or parsley.
Formula Notes:
In the event that you don't have a huge ovenproof pot, do the entire formula up to and including stage 7 on the stove at that point tip everything into a heating container. Continue with formula.
Sustenance per serving, accepting 6 servings and that all the sauce is expended. The fat is higher than it ought to be on the grounds that it doesn't consider disposed of fat in the wake of cooking the skin. In the event that you dispose of 2 tbsp of fat, at that point the calories diminishes to around 640 calories for every present with 27g of fat.
Thank you for visiting, good luck, hopefully it will be beneficial
#Chicken #Stew
Overhead photograph of Chicken Stew in a white dutch stove, new out of the broiler.
Fixings
1 tbsp olive oil
1.5 kg/3lb bone in, skin on chicken thighs and drumsticks (6 to 8 pieces)
Salt and pepper
2 onions , divided and cut into wedges
2 garlic cloves , minced
3 expansive carrots , cut thick end into 1.5cm/3/5" pieces, slender end 2.5cm/1"
4 celery stalks , cut into 2cm/4/5" lumps
1/2 glass/125 ml white wine (or water)
3 tbsp/35g flour
3 glasses/750 ml chicken stock , low sodium
2 tbsp tomato glue
2 tsp Worscestershire sauce
3 sprigs thyme , or 1 tsp dried thyme (or other herb)
2 cove leaves (dried or new)
600 g/1.2lb infant potatoes , split (quarter substantial ones)
SERVING (Discretionary):
Crisp thyme or parsley (cleaved)
Warm dry bread
Guidelines
Preheat broiler to 180C/350F.
Warmth oil in an extensive pot over high warmth. Dark colored chicken on the two sides until light brilliant, sprinkling with salt and pepper. Expel from pot. (Do in 2 clumps if pot not sufficiently huge).
On the off chance that there's an excessive amount of oil in the pot, dispose of a few. Include onion and garlic. Cook for 2 minutes until onion is translucent.
Include carrots and celery, cook for 1 minute.
Include wine. Mix, scratching the base of the container to break up the dark colored bits into the fluid. Cook for 1 minute until fluid is for the most part gone.
Sprinkle flour crosswise over surface, mix.
Include soup, tomato glue, Worcestershire sauce, thyme and straight leaves. Mix to break down tomato glue.
Spot chicken to finish everything, keeping the skin over the fluid dimension as much as you can.
Convey to stew at that point spread. Heat for 45 minutes.
Expel from stove, evacuate top. Include potatoes, pushing them into the fluid and improving chicken so they sit to finish everything (for beautiful firm skin).
Come back to stove without the top for a further 40 minutes until the chicken skin is profound brilliant and excessively fresh, the potatoes are delicate and the sauce is thickened.
Taste sauce and change salt and pepper to taste.
Present with warm dried up bread as an afterthought to dunk in the sauce - or run the whole distance with Garlic Bread! Discretionary: decorate with additional new thyme leaves or parsley.
Formula Notes:
In the event that you don't have a huge ovenproof pot, do the entire formula up to and including stage 7 on the stove at that point tip everything into a heating container. Continue with formula.
Sustenance per serving, accepting 6 servings and that all the sauce is expended. The fat is higher than it ought to be on the grounds that it doesn't consider disposed of fat in the wake of cooking the skin. In the event that you dispose of 2 tbsp of fat, at that point the calories diminishes to around 640 calories for every present with 27g of fat.
Thank you for visiting, good luck, hopefully it will be beneficial
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