There may be a hundred different ways to making a chicken stew but this hearty and fall-off-the-bones French-style chicken stew recipe is usually prepared at the beginning of spring in France to celebrate the new vegetables.
Chef: Justine Schofield
Time: 1 hour
1 tbsp extra virgin olive oil
3 chicken thighs, bone-in and skin removed
3 chicken drumsticks, skin removed
1 tbsp plain flour
150g pancetta, cut into 1 x 2cm chunks
¾ cup white wine
2 garlic cloves, chopped
1 bouquet garnis (2 bay leaves, a sprig of thyme andparsley)
1 cup chicken stock
1 large carrot cut into 2cm rounds
6 small kipfler potatoes, peeled
6 small pearl or salad onions, left whole
6 Swiss brown mushrooms
½ cup of frozen baby peas
Salt & pepper
Heat oil in a heavy-based saute pan over medium-high heat. Season chicken all over with salt and pepper. Seal on all sides until lightly golden in colour. Remove.
Add the pancetta and cook for 2-3 minutes before adding the onions. Return the chicken and juices from the plate. Add the flour and cook off for a further minute, ensuring each piece of chicken is coated. Now add wine, garlic, bouquet garnis and bring to the boil, then pour in the stock.
Nestle in the carrots, potatoes and mushrooms and cover with a lid. Cook the chicken stew on a medium to low heat for 30-45 minutes or until the meat falls away from the bone easily and the potatoes are cooked. Add the peas at the very end and warm through for a minute or so before serving.
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