Vegetable stew with chicken thighs

Name: Vegetable stew with chicken thighs - Monica K.
Ingredients: 3 chicken thighs; 1 elongated eggplant; 1 zucchini; 1 carrot; 2 garlic cloves; 1 white onion; 1 can of green beans; 3; 4 tablespoons of tomato paste; 50 ml white wine; olive oil; seasoning; pepper; fresh parsley

Meat - Vegetable stew with chicken thighs by Monica K. - Recipia

Over the weekend, I felt like having something simple and hearty, so I made this vegetable dish with chicken thighs again. I usually choose this recipe when I have the vegetables on hand and don't want to spend too much time on separate dishes. The vegetables and thighs cook together, and the flavor is balanced, without any hassle. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40-45 minutes Servings: 3-4 Difficulty: easy to medium Recipe type: chicken stew with vegetables, main course Ingredients 3 chicken thighs 1 long eggplant 1 zucchini 1 carrot 2 cloves of garlic 1 white onion 1 can of green beans (drained) 3-4 tablespoons of tomato paste 50 ml white wine olive oil vegetable seasoning (or salt) pepper fresh parsley Preparation method 1. Chop the onion finely and sauté it in a pot with a little olive oil. Stir occasionally to prevent it from burning. 2. Add the sliced carrot and crushed garlic. Let them soften together for about 2-3 minutes. 3. Lightly score the chicken thighs on both sides, then place them over the vegetables in the pot. Pour the white wine over them. The meat absorbs the flavors and begins to cook in the vegetable and wine aromas. 4. Slice the eggplant into suitable rounds. Add it over the chicken thighs. Peel the zucchini, slice it, and add it to the pot as well. If the green beans are canned or jarred, drain them and add them at the end of this step. 5. Add enough water to cover everything without exceeding the level of the ingredients. Season with vegetable seasoning (or salt) and pepper to taste. Turn the heat low and let it simmer gently. 6. When everything is almost ready and the thighs are cooked through, add the tomato paste. Stir gently and let it cook for another 5-10 minutes until the sauce starts to reduce and thicken. 7. Finally, sprinkle with chopped fresh parsley. Turn off the heat and let it rest a bit before serving. Why I make this recipe often It’s a filling dish with accessible ingredients. It’s also good when you have vegetables that are past their prime. I like that I don’t have to watch the pot closely and I don’t have many dishes to wash at the end. It can be easily adapted with what I have on hand. Tips and variations Tips Don’t let the onion and garlic burn at the beginning, as they will give a bitter taste. Chicken thighs with bone and skin provide better flavor than boneless ones. If the wine doesn’t evaporate quickly, leave the pot uncovered for a few minutes. Substitutions If you don’t have zucchini, you can use regular courgette. Green beans can be frozen or fresh, not just canned. Instead of white wine, vegetable broth or even water can be used, but wine gives a rounder flavor. Variations You can add sliced bell pepper if you have it. For a spicier taste, add a little chili pepper at the beginning. If you want the dish to be more filling, add a few diced potatoes along with the other vegetables. Serving ideas You can serve it simply with fresh bread or boiled rice on the side. It also goes well with polenta if you want it to be more substantial. Frequently asked questions 1. Can I use chicken breast instead of thighs? Yes, but it will be less juicy. Thighs provide better flavor and texture for this recipe. 2. Do I have to use white wine? It’s not mandatory, but wine adds flavor. If you don’t want wine, use vegetable broth or water. 3. Do green beans need to be boiled beforehand? If they are canned or jarred, they don’t need it. If using fresh green beans, blanch them separately for a few minutes first. 4. Can I make the recipe without tomato paste? Tomato paste adds color and thickens the sauce, but if you don’t have it, you can use grated tomatoes. Nutritional values Approximately, one serving has around 350-400 kcal, with 25-30 g of protein (from chicken), 12-15 g of fat (mostly from olive oil and chicken), and 30-35 g of carbohydrates (from vegetables and tomato paste). Values may vary depending on the vegetables used, the amount of oil, and whether you use chicken skin or not. Storage and reheating This dish keeps in the fridge for 2-3 days in a covered container. It reheats well on the stove over low heat, adding a little water if it has thickened too much. I don’t recommend freezing it, as the vegetables change texture.

Vegetable stew with chicken thighs

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