Grandma's chicken stew with eggs
Chicken stew with eggs a la grandma
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 4
A recipe for chicken stew with eggs a la grandma is more than just a simple meal; it is a story brought to life in every bite. It is said that food cooked with love tastes better, and this recipe is no exception. I nostalgically remember the days spent at grandma's, where the aroma of fried chicken and garlic filled the air, and meals were always an occasion for joy and family reunion. Get ready to bring a piece of that warm atmosphere into your kitchen!
Ingredients:
- 6 boneless chicken thighs
- 10-12 quail eggs (or 6 chicken eggs, according to preference)
- 5-6 cloves of garlic
- 1 glass of water
- 1 glass of tomato juice
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
- Oil, for frying
Ingredient details:
Boneless chicken thighs are the ideal choice for obtaining tender and juicy meat. Garlic adds an unmistakable flavor, while quail eggs, with their delicate texture, provide an extra touch of refinement. Tomato juice keeps the dish moist and gives it an attractive color, while the bay leaf enriches the dish with a subtle aromatic note.
Preparing the ingredients:
Start by washing the chicken thighs well under cold water, then dry them with a kitchen towel. Peel the garlic and slice it thinly to release its aroma. If you choose to use chicken eggs, make sure to wash them well before adding them to the dish.
Step by step:
1. Heating the oil: In a large skillet or pot, add 2-3 tablespoons of oil and heat over medium heat. The oil should be hot enough to fry the meat, but not so hot that it smokes.
2. Frying the chicken: Add the chicken thighs to the skillet, making sure not to overcrowd them so they fry evenly. Fry for about 5-7 minutes on each side until golden and crispy. This step is essential for achieving a delicious crust.
3. Adding the garlic: Once the chicken is nicely browned, add the slices of garlic and stir gently. Allow the garlic to release its aroma for 1-2 minutes, being careful not to burn it.
4. Cooking with tomato juice: Add the glass of tomato juice, water, bay leaf, salt, and pepper to taste. Mix well, then cover the skillet and let it simmer on low heat for about 20-25 minutes. This process will allow the flavors to combine and the meat to become tender.
5. Preparing the eggs: In a bowl, beat the quail eggs or chicken eggs with a pinch of salt. Make sure they are well mixed for a uniform consistency.
6. Adding the eggs: After the chicken has cooked and is well done, add the beaten eggs directly to the skillet. Stir gently to distribute them evenly. Cover again and cook for 5-7 minutes until the eggs are fully cooked.
7. Serving: Remove the pot from the heat and let the stew rest for a few minutes. You can serve it with a side of warm polenta or a fresh vegetable salad to balance the flavors.
Practical tips:
- If you want to add a touch of freshness, you can sprinkle some chopped fresh dill or parsley on top before serving.
- Chicken stew with eggs is also excellent the next day, when the flavors have had time to blend even better.
- If you want a spicy version, you can add a finely chopped chili pepper during cooking.
Nutritional benefits:
- Chicken thighs are an excellent source of protein, necessary for building and repairing muscle tissue.
- Quail eggs are rich in vitamins A, B, and D, and can contribute to maintaining skin health and the immune system.
- Garlic has antibacterial and antioxidant properties, being beneficial for cardiovascular health.
Frequently asked questions:
1. Can I use other types of meat?
Yes, you can replace chicken thighs with turkey or even beef, but the cooking time may vary.
2. Can I make the recipe without eggs?
It is possible, but the dish will lose the texture and creamy flavor provided by the eggs.
3. How can I store chicken stew with eggs for the next day?
Keep the dish in an airtight container in the refrigerator and consume it within 2 days. It can be reheated in the microwave or on the stove over low heat.
Ideal combinations:
This chicken stew pairs wonderfully with a dry white wine, which will perfectly complement the flavors. Also, for a hearty lunch, you can accompany the dish with a portion of mashed potatoes or a potato salad with mayonnaise.
I conclude this recipe with the thought that food is a way to connect with loved ones. Whether you prepare it for your family or for a meal with friends, chicken stew with eggs a la grandma will always bring smiles and beautiful memories. Enjoy your meal!
Ingredients: 6 boneless chicken thighs, 10-12 quail eggs (6 chicken eggs), 5-6 cloves of garlic, 1 cup of water, 1 cup of tomato juice, 1 bay leaf, salt, pepper, oil
