Vegetable stew with chicken wings

Vegetable stew with chicken wings

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4

On a cool day, there’s nothing more comforting than a fragrant vegetable stew with chicken wings. This recipe perfectly combines the flavor of the meat with the freshness of the vegetables, resulting in a tasty and healthy dish. The stew is a traditional meal, often prepared on weekends when we want to enjoy moments spent with family around the table.

Ingredients

- 10 chicken wings
- 1 small eggplant
- 150 g frozen peas
- 150 g green beans
- 150 g cauliflower
- 3 medium potatoes
- 1 medium onion
- 1/2 bell pepper
- 1 small carrot
- Fresh dill
- 2 tablespoons of tomato paste
- 1 tablespoon of Delikat (or salt, to taste)
- Water (approximately 1 liter)

Preparation of ingredients

1. Chicken wings: Start by washing the chicken wings thoroughly under cold running water. You can boil them separately in boiling water to prepare them before adding to the stew. This step will help remove impurities and make the meat more tender. Be sure to skim off any foam that forms on the surface to obtain a clearer broth.

2. Vegetables: Peel the onion, carrot, and potatoes. Finely chop the onion, slice the carrot into rounds, and cut the potatoes into thick slices. The bell pepper is cut into strips, and the eggplant into cubes. The cauliflower is broken into small florets, and the green beans are snapped into suitable pieces.

Preparation of the stew

1. Sautéing the onion: In a large pot, add 2-3 tablespoons of oil and sauté the onion over medium heat. When it turns golden, add the bell pepper and carrot. Sauté the vegetables for 5-6 minutes, stirring occasionally to prevent sticking to the bottom of the pot.

2. Adding the wings: After the vegetables have sautéed, add the boiled and drained wings. Mix well to combine the flavors and let them steam together for 3-4 minutes.

3. Adding water: Strain the water in which the wings were boiled, then pour it into the pot. When it comes to a boil, add the snapped green beans and let it simmer for 5-7 minutes.

4. Adding potatoes and cauliflower: Add the potatoes and let them boil on low heat, covering the pot with a lid. After 5 minutes, add the cauliflower and continue to simmer.

5. Finalizing the dish: Once the vegetables have started to soften, add the eggplant and frozen peas. Add enough broth from the wing water to cover all the ingredients. Stir in the tomato paste dissolved in a little warm water and mix well.

Baking

1. Transferring to the oven: Preheat the oven to 180°C. After all the ingredients are well mixed, cover the pot with a lid or aluminum foil and transfer it to the oven. Let the stew bake on low heat for about 30-40 minutes.

2. Checking consistency: Finally, check if the vegetables are cooked and if the broth has reduced. If necessary, you can leave the pot uncovered to allow excess liquid to evaporate.

Serving

Once the stew is ready, add freshly chopped dill on top for extra flavor. Serve it warm, alongside pickled peppers or pickled cauliflower for a delicious contrast. This dish is ideal for a family meal, having a perfect balance between protein and vegetables.

Practical Tips

- Tomato paste: If you prefer a more intense taste, you can also add a tablespoon of soy sauce or a few bay leaves while cooking.
- Variations: Depending on the season, you can substitute the vegetables with those you like most. For example, zucchini and bell peppers can be excellent additions.
- Drinks: This stew pairs wonderfully with a dry white wine or a cold mint tea, which will balance the intense flavors of the dish.

Nutritional Benefits

The vegetable stew with chicken wings is an excellent source of protein, vitamins, and minerals. Fresh vegetables contribute to fiber intake, aiding digestion, while chicken meat provides essential amino acids. This recipe is relatively low in calories, with approximately 350 calories per serving, depending on the amount of oil used.

Frequently Asked Questions

- Can I use other types of meat? Yes, you can replace the chicken wings with thighs or even pork, depending on your preferences.
- Is it suitable for vegans? If you want a vegan version, you can omit the meat and add tofu or tempeh for protein intake.
- How long does it keep in the fridge? The stew can be stored in the fridge for 2-3 days, and the flavor will become even more intense as it cools.

In conclusion, the vegetable stew with chicken wings is a versatile dish that can quickly become your favorite, both for its delicious taste and ease of preparation. Try it and enjoy every bite! Enjoy your meal!