Chicken Stew – Simple Seasonal Recipe
When the first bunches of green onions and garlic appear, I usually make chicken stew. It’s a classic dish with no complicated steps, perfect for evenings when you don’t want to spend too much time by the stove. I always rely on fresh ingredients because they provide the flavor that matters.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Cooking time: 40-45 minutes
Servings: 2-3
Difficulty: easy
Recipe type: spring dish, main course
Ingredients
2 chicken thighs
2 bunches of green onions (washed, cleaned)
1 bunch of green garlic (washed, cleaned)
1 bunch of fresh parsley
2 tomatoes (for pureeing)
oil (enough to cover the bottom of the pan)
salt
pepper
Preparation Method
1. Cut the chicken thighs in half if they are whole, for easier portions. Heat a little oil in a pot, enough to cover the bottom.
2. Place the chicken pieces in the hot pot and fry them over medium heat until they turn golden brown on all sides. They don’t need to be overcooked, just lightly browned.
3. While the chicken is browning, chop the green onions and garlic into pieces about 2-3 cm long, not too small or too large. Avoid chopping them too finely.
4. Add the green onions and garlic over the browned chicken. Stir gently and let them soften for two to three minutes.
5. Pour in a cup of water (enough to cover the chicken and greens). Cover the pot with a lid and let everything simmer on low heat.
6. Check after about 30 minutes. When the meat is almost cooked through (a fork should easily pierce it), puree the tomatoes with a blender or grate them. Add the tomato puree to the pot.
7. Let it simmer for another two minutes after adding the tomatoes. Taste, then add salt and pepper to your liking.
8. Remove the pot from the heat and sprinkle with finely chopped parsley.
Why I Make This Recipe Often
For me, chicken stew is the recipe I turn to whenever I have fresh greens and want something quick. It doesn’t require constant supervision, the ingredients are simple, and the result is a light dish suitable for any day.
Tips and Variations
Tips
- Use only the white and light green parts of the green onions and garlic if you want a finer texture.
- Don’t chop the vegetables too small, as they will soften while cooking.
- If you want the sauce to be thicker, you can leave the pot uncovered in the last few minutes to reduce the liquid.
Substitutions
- If you don’t have fresh tomatoes, you can use 2-3 tablespoons of tomato paste diluted with a little water.
- In the absence of green onions or garlic, dried onion or garlic will work, but the result won’t taste as fresh.
- Instead of parsley, you can use lovage or dill for different flavors.
Variations
- It can also be made with chicken breast, but it turns out more tender with thighs.
- You can use lamb or young beef if you want a heartier version.
- You can add a few diced potatoes, but that’s not the classic recipe.
Serving Ideas
I eat it simply with fresh bread. It also pairs well with polenta. You can serve it alongside a green salad or tomatoes for an extra touch of freshness.
Frequently Asked Questions
Does the meat need to be fried until fully cooked?
No, it’s just browned at the beginning. The meat cooks completely while simmering with the greens and water.
What do I do if I don’t have fresh tomatoes?
Use tomato paste or canned tomatoes, diluted with water, without added spices.
Can I use only chicken wings?
Yes, any piece of chicken works, but thighs have more flavor and remain tender when cooked.
How do I know when the stew is ready?
When the meat is cooked through and a fork easily pierces it, and the vegetables are soft, then it’s ready.
Can I freeze the stew?
The recipe doesn’t freeze well because the greens lose their texture.
Nutritional Values
Estimate per serving (out of 3): approximately 350-400 kcal. Carbohydrates: 10-15 g. Protein: 30-35 g. Fat: 20-25 g. Values vary depending on how much oil you use and the size of the chicken thighs. The dish isn’t heavy, but it contains fats from the meat and oil.
Storage and Reheating
It can be stored in the refrigerator for up to 2 days in a covered container. When reheating, do so on low heat to avoid completely breaking down the greens. The stew doesn’t freeze well because the texture of the greens changes, but it keeps its flavor and consistency in the fridge for a day or two.
When the first bunches of green onions and garlic appear, I usually make chicken stew. It’s a classic dish with no complicated steps, perfect for evenings when you don’t want to spend too much time by the stove. I always rely on fresh ingredients because they provide the flavor that matters.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Cooking time: 40-45 minutes
Servings: 2-3
Difficulty: easy
Recipe type: spring dish, main course
Ingredients
2 chicken thighs
2 bunches of green onions (washed, cleaned)
1 bunch of green garlic (washed, cleaned)
1 bunch of fresh parsley
2 tomatoes (for pureeing)
oil (enough to cover the bottom of the pan)
salt
pepper
Preparation Method
1. Cut the chicken thighs in half if they are whole, for easier portions. Heat a little oil in a pot, enough to cover the bottom.
2. Place the chicken pieces in the hot pot and fry them over medium heat until they turn golden brown on all sides. They don’t need to be overcooked, just lightly browned.
3. While the chicken is browning, chop the green onions and garlic into pieces about 2-3 cm long, not too small or too large. Avoid chopping them too finely.
4. Add the green onions and garlic over the browned chicken. Stir gently and let them soften for two to three minutes.
5. Pour in a cup of water (enough to cover the chicken and greens). Cover the pot with a lid and let everything simmer on low heat.
6. Check after about 30 minutes. When the meat is almost cooked through (a fork should easily pierce it), puree the tomatoes with a blender or grate them. Add the tomato puree to the pot.
7. Let it simmer for another two minutes after adding the tomatoes. Taste, then add salt and pepper to your liking.
8. Remove the pot from the heat and sprinkle with finely chopped parsley.
Why I Make This Recipe Often
For me, chicken stew is the recipe I turn to whenever I have fresh greens and want something quick. It doesn’t require constant supervision, the ingredients are simple, and the result is a light dish suitable for any day.
Tips and Variations
Tips
- Use only the white and light green parts of the green onions and garlic if you want a finer texture.
- Don’t chop the vegetables too small, as they will soften while cooking.
- If you want the sauce to be thicker, you can leave the pot uncovered in the last few minutes to reduce the liquid.
Substitutions
- If you don’t have fresh tomatoes, you can use 2-3 tablespoons of tomato paste diluted with a little water.
- In the absence of green onions or garlic, dried onion or garlic will work, but the result won’t taste as fresh.
- Instead of parsley, you can use lovage or dill for different flavors.
Variations
- It can also be made with chicken breast, but it turns out more tender with thighs.
- You can use lamb or young beef if you want a heartier version.
- You can add a few diced potatoes, but that’s not the classic recipe.
Serving Ideas
I eat it simply with fresh bread. It also pairs well with polenta. You can serve it alongside a green salad or tomatoes for an extra touch of freshness.
Frequently Asked Questions
Does the meat need to be fried until fully cooked?
No, it’s just browned at the beginning. The meat cooks completely while simmering with the greens and water.
What do I do if I don’t have fresh tomatoes?
Use tomato paste or canned tomatoes, diluted with water, without added spices.
Can I use only chicken wings?
Yes, any piece of chicken works, but thighs have more flavor and remain tender when cooked.
How do I know when the stew is ready?
When the meat is cooked through and a fork easily pierces it, and the vegetables are soft, then it’s ready.
Can I freeze the stew?
The recipe doesn’t freeze well because the greens lose their texture.
Nutritional Values
Estimate per serving (out of 3): approximately 350-400 kcal. Carbohydrates: 10-15 g. Protein: 30-35 g. Fat: 20-25 g. Values vary depending on how much oil you use and the size of the chicken thighs. The dish isn’t heavy, but it contains fats from the meat and oil.
Storage and Reheating
It can be stored in the refrigerator for up to 2 days in a covered container. When reheating, do so on low heat to avoid completely breaking down the greens. The stew doesn’t freeze well because the texture of the greens changes, but it keeps its flavor and consistency in the fridge for a day or two.