When I showed this plating to another friend, she was surprised. Her expectation of chicken stew is of a stew with small chicken parts, lots of potatoes, carrots and gravy. I like this version more because there's no need to have rice or potatoes, Serve this stew with baguette to mop the sauce with is enough for me.
4 whole chicken thighs, cut into 2
plain flour, salt and pepper for seasoning
1 large onions coarsely chopped
1 punnet swiss brown mushroom, whole or sliced
1 cup white wine
1 bay leaf
Thyme or parsley(2 tablespoons chopped parsley)
300ml chicken stock
1 cup frozen green peas
- Pat chicken pieces dry. Combine salt and pepper with enough plain flour to dust the chicken with.
- Heat up a pan with some olive oil and brown chicken on all sides but not till cooked through.
- Transfer chicken to a plate.
- Use the same pan (no need to wash the pan), add a little more olive oil and saute onions until soft and translucent over medium heat then add the mushroom and continue cooking till soften. Season with salt and pepper.
- Once mushroom soften, add the wine to deglaze and bring to boil until wine is reduced by half. Add the bay leaf and herbs. Put back the browned chicken into the pan and add the chicken stock. Bring to boil. Cover the pan, lower heat to simmer till chicken is tender or put the whole pot into the oven at 170C for approximately 30 minutes.
But Ruth replied, "Don't urge me to leave you or to turn back from you. Where you go I will go, and where you stay I will stay. Your people will be my people and your God my God. Ruth 1:16