Chicken stew with wild garlic

Name: Chicken stew with wild garlic - Carmen L.
Ingredients: 3 upper chicken thighs; 2 dried onions; 5 bunches of green onions; 5 bunches of ramsons (from the freezer); 50ml oil; 300g chopped tomatoes; 2 tablespoons tomato paste; seasoning; salt; pepper

Meat - Chicken stew with wild garlic by Carmen L. - Recipia

Fresh wild garlic has appeared in the market, and I took the opportunity to finish the package of frozen wild garlic from the freezer. I made a chicken stew inspired by Miuta, simple and straightforward. What I liked is that wild garlic gives a different flavor than regular garlic, and the sauce turns out really good. It’s the kind of dish you make when you want something light, seasonal, yet still filling. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40-45 minutes Servings: 3 Difficulty: easy Recipe type: main dish, seasonal (spring) Ingredients 3 chicken thighs 2 dried onions 5 bunches of green onions 5 bunches of wild garlic (I used frozen, but fresh works too) 50 ml oil 300 g chopped tomatoes (fresh or canned) 2 tablespoons tomato paste vegetable seasoning salt pepper Instructions 1. Wash the chicken thighs, pat them dry, and fry them in a large pot with 50 ml of hot oil. Cook each side for about 4-5 minutes until they are browned on all sides. 2. Add the dried onion, peeled and chopped as finely as you like. Sauté with the chicken for another 3-4 minutes until it starts to soften. 3. Sprinkle in some vegetable seasoning and a little pepper, stir, then pour in enough water to cover the ingredients halfway. Let it simmer over medium heat for 15 minutes. The thighs should start to cook through. 4. Meanwhile, clean and wash the green onions, then cut them into pieces about 3-4 cm long. If using fresh wild garlic, wash it well and remove the thicker stems. 5. After 15 minutes, add the green onions to the pot, then add the wild garlic. Add a little more water if needed, so everything is nicely submerged in the sauce. Let it simmer for another 10-15 minutes. 6. Add the chopped tomatoes and the 2 tablespoons of tomato paste. Stir and let it come to a boil. 7. Transfer the pot (or dish, if oven-safe) to the preheated oven. Let it bake for 10-15 minutes until the sauce reduces and develops a slight crust on top. 8. Finally, taste the sauce and adjust with salt and pepper. Serve hot. Why I make this recipe often For me, it’s a great stew option when I have wild garlic in season or need to use frozen wild garlic. It cooks quickly and doesn’t require constant supervision. I love the combination of green onions and wild garlic, and the chicken remains tender. It’s just as good the next day when reheated. Tips and variations Tips If using fresh wild garlic, clean the stems and wash the leaves well, as they may have sand. Don’t skip the oven step; it helps the sauce gain texture and color. Taste at the end, as the salt in the vegetable seasoning and tomato paste can vary. Substitutions Wild garlic can be replaced with spinach or a mix of spinach and a little green garlic if you don’t have wild garlic. If you don’t have fresh tomatoes, you can use canned tomatoes or just tomato paste, adjusting the liquid accordingly. Variations You can also use other chicken parts, such as wings or breasts, if you prefer leaner meat. For a vegetarian version, you can use only vegetables and leave out the meat. Serving ideas It pairs best with polenta or a thick slice of bread to soak up all the sauce. You can serve it with a sprinkle of fresh parsley on top if you prefer a greener finish. Frequently asked questions Can I use fresh wild garlic, and how much? Yes, you can use fresh wild garlic, still about 5 bunches or to taste. Wash it well before adding it to the pot. If I don’t have an oven, can I finish it on the stovetop? Yes, keep the pot on the stove until the sauce reduces and thickens, but stir more often to prevent sticking. Can I use another type of meat? Yes, you can try pork or turkey, but the cooking time will differ. Pork requires more time to cook through. What if the sauce is too watery at the end? Leave the pot uncovered in the oven (or on the stovetop) for a few extra minutes to let the liquid evaporate. Can I freeze the finished stew? I do not recommend it. The vegetables change texture when thawed, especially wild garlic and green onions. Nutritional values Estimation for one serving (out of 3): approximately 350-400 kcal, 30 g protein, 15 g fat, 25-30 g carbohydrates. Approximate values depend on the size of the thighs and how much sauce you consume. The stew is not very fatty and has plenty of greens. Storage and reheating Store in the refrigerator, covered, for up to 2 days. Reheat over low heat or in the microwave, adding a little water if the sauce has thickened too much. I do not recommend freezing after cooking, as the texture of the greens will not be good.

Chicken stew with wild garlic

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