Ingredients
2kg boned chicken or 1kg chicken thighs/breasts (I used 1 kg of drumettes & 1kg wingettes)
2 Carrots 2 Red Onions 4 Spring/Green Onions 1 Red Pepper/Capsicum 3 Large Flat Mushrooms
Twig Of Rosemary Parsley + Basil Olive Oil Salt + Pepper 1/2 Tsp Chilli Flakes
1/2 Cup White Wine {Red Can Be Used} 1 Tin Of Chopped Tomatos Water Or Good Quality Chicken Stock
Method
I removed all the chicken skins, which is actually quite easy to do with a knife. You don’t have to remove the skins but because you'll be stewing the chicken the skins will end up separating from meat and you’ll end up with a few gooey mouthfuls.
Cut your vegetables into small pieces, if you prefer you can use the food processor instead, this way you won’t have any capsicum skins or picky children..or husbands! I think I’ll do it this way next time.
In a large saucepan add a little bit of oil and add your chicken, rosemary and a sprinkle of salt, cook for a few minutes, you just want to brown them. If you left the skin on drain the excess fat that is in your saucepan.
Add your onions and cook till translucent, then add the mushrooms, carrots, spring onions, peppers and herbs/chilli.
Cook for a few minutes and then add your wine (you can use water or stock if you don’t want to use wine), now scrape the bottom of the pot with your spoon and all the brown sticky bits should come off. As well as deglazing the pot, you want to cook the wine for a few minutes to remove the alcohol.
Next, add your sauce, cook for a minute and add enough water or stock to cover the chicken. Cover with a lid and let it simmer for about an hour (it can be cooked in about 30 minutes especially with such small pieces of chicken but the longer the better).
Mix regularly. If you need to add more water then do so. When you're happy with the sauce and the chicken check for seasoning and serve.
My Tip: I served mine with steamed rice and added some labne. You can also add rice to the saucepan and cook them together, just add a little more liquid.
Enjoy x
Comments