Sunday, June 19, 2016

Winter Chicken Stew

This is a hearty and scrumptious chicken stew perfect during chilling weather. Though Singapore is summer all year round, we still can enjoy this warm stew any time as we like! I like to make one pot stew during busy days or clueless on what to prepare. Fast, simple and delicious! Today sharing this recipe as I discover a  method of making the stew creamier without adding any flour! Instead grated potato is added during the stewing process, resulting a thick and creamy gravy, awesome right?!

Leek, carrots, parsnip, potato, onion, garlic, skinless chicken thigh

One pot cooking

Serve with crusty bread if you like! 

  • 1 medium onion, finely chopped
  • 2 cloves garlic, sliced
  • 6 chicken thigh, skinless and chopped into bite sizes
  • 700ml chicken stock
  • 1 large potato, grated
  • 1/2 tbsp dried thyme
  • 1 tsp dried rosemary
  • 2 medium carrots, cut into chunks
  • 1 parsnips, cut into chunks
  • 2 leeks, thickly sliced
  • salt & pepper to taste

  1. Heat 1 tbsp olive oil in a deep casserole. Add onion and garlic and fry till fragrant and onion is softened.
  2. Add in chicken pieces and fry for 2 mins.
  3. Add in stock, grated potatoes and herbs. Bring to boil.
  4. Stir in carrots, parsnips and leeks, cover  and simmer on low heat for 45 mins, stirring occasionally, till all the vegetables are tender and gravy is thickened. 

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