Chicken stew

Name: Chicken stew
Ingredients: 1 chicken 3 carrots 2 parsley roots 2 parsnip roots 1 bell pepper 3 onions a slice of celery root celery and parsley leaves salt to taste pepper to taste 100 ml oil 2

Meat - Chicken stew by Floarea J. - Recipia

I often find myself making this chicken stew when I have the luck of getting a free-range chicken. I cook it especially when I want something hearty, with a simple and clean taste, without too many complications. If you have seasonal vegetables and a good chicken, it turns into something truly worthwhile. Especially in winter or when you crave something with a lot of sauce to enjoy alongside warm polenta. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes (for cleaning, cutting, and portioning) Cooking time: 45-50 minutes Servings: 5-6 Difficulty: easy to medium Recipe type: family meal, hearty lunch Ingredients 1 free-range chicken (usually 1.2-1.5 kg) 3 carrots 2 parsley roots 2 parsnips 1 bell pepper 3 onions a slice of celery root (approx. 100 g) celery and parsley leaves (for garnish) 100 ml oil 2 tablespoons white flour 1 cup milk (approx. 250 ml) salt, to taste pepper, to taste Preparation Method 1. Cut the chicken into suitable pieces, wash it well, and let it drain. 2. Clean the vegetables – carrots, parsley, parsnips, bell pepper, onions, and the piece of celery. Wash them and cut them into cubes or slices, as you prefer. 3. In a 4-liter pot, heat the oil. Add the chicken pieces and fry them over medium heat, stirring occasionally, until they start to brown on all sides, but not completely. 4. Add the onions, carrots, celery, parsley, parsnips, and bell pepper to the chicken. Gently stir and cook together until the onions become translucent (about 7-8 minutes). 5. Pour 2 cups of warm water over the chicken and vegetables, enough to cover the chicken. Put a lid on and let it simmer on low heat for about 30 minutes. If it reduces too much, add a little more water. 6. Meanwhile, prepare the thickener: mix the flour with the milk until there are no lumps. 7. When the chicken is almost cooked through, add the thickener to the pot, stirring continuously. Season with salt and pepper. 8. Let it simmer on low heat for another 15 minutes, stirring occasionally to prevent sticking. 9. Towards the end, sprinkle chopped celery and parsley leaves. 10. Serve the stew hot, usually with polenta. Why I make this recipe often It’s a dish that doesn’t require complicated techniques or hard-to-find ingredients. You use what you have in your pantry, and the free-range chicken provides all the flavor. It can be made in advance and reheats well the next day, especially if the sauce has thickened. Tips and Variations Tips Free-range chicken takes longer to cook than store-bought chicken, so make sure it’s well-cooked before adding the thickener. If you want a thinner sauce, you can use less flour or more water. Stir often after adding the thickener to prevent it from sticking to the bottom. Substitutions If you don’t have parsnips or parsley root, you can just use carrots and celery. It can also be made with store-bought chicken, but the flavor will be milder. Milk can be replaced with water if you want a dairy-free version, but the sauce won’t be as creamy. Variations You can also add a few peeled tomatoes while cooking if you want a slightly tangy flavor. Garlic can be added at the end, but the classic recipe doesn’t call for it. You can also add diced potatoes directly into the sauce for more consistency, although it’s not included in the original version. Serving Ideas Traditionally served with warm polenta. At the table, you can add a spoonful of sour cream. Tomato and cucumber salad, green salad, or pickles are classic side dish options. Frequently Asked Questions What type of chicken is best for this stew? The recipe works best with free-range chicken, but store-bought chicken will also work if that’s all you have. Can I make the thickener with just water, without milk? Yes, but the texture and flavor of the sauce will be simpler and less creamy. What can I use instead of parsnips? If you don’t have parsnips, you can omit them or replace them with more parsley root or celery. Can the stew be reheated without ruining the sauce? Yes, it reheats well on low heat or in the microwave; just stir occasionally to prevent sticking. Can I prepare the stew in advance? Yes, it can be made a day ahead. The flavor is even better after sitting for a few hours. Nutritional Values Estimate for a medium serving: calories: 400-500 protein: 30-35 g fat: 18-22 g carbohydrates: 25-30 g Values vary depending on how fatty the chicken is and how much sauce you serve. Thanks to the vegetables, it also has some fiber, though not a lot. Storage and Reheating The chicken stew lasts 2 days in the refrigerator, covered. It can be reheated on the stovetop over low heat, stirring gently. If it has thickened too much, add a few tablespoons of water or milk when reheating. If there’s too much fat on the surface after cooling, you can skim it off with a spoon. Freezing is not recommended, as the sauce with flour and milk can become grainy after thawing.

Chicken stew

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