Rustic Chicken Stew

 Ingredients: -1 chicken (1, 2-1, 5 kg) or breast, thighs, etc -4-6 bell peppers, different colors -200 g small onion (spring onion) or 2 stalks of leek - the white part of the green onion -200 g lightly smoked bacon, cut into strips (kaiser, bacon, smoked belly, etc. - must have fat) -500 g oyster mushrooms -600 ml concentrated chicken broth -1-2 tablespoons cornstarch -2-3 tablespoons oil -250 g sour cream -the tails from 2 bunches of green onions, sliced into rounds -4-5 cloves of crushed garlic -1 bunch of fresh parsley, finely chopped -salt -pepper

Preheat the oven to a medium temperature of about 180 degrees Celsius. We start preparing the chicken, washing it well under a stream of cold water. Once cleaned, cut it into 6-8 pieces, making sure each piece is of uniform size so that it cooks evenly. Now, let's move on to the vegetables. Take the peppers, remove the stem and seeds, then cut them into strips about 1 cm wide. Onion is an essential ingredient, so we will blanch it. Place the whole, unpeeled onions in a pot of boiling water and let them boil for 5 minutes. This process will help them become sweeter and more flavorful. After they have cooled, drain them and peel off the skin.

If you opt for leeks, cut them into rounds about 1 cm thick, and slice the white part of the green onion into rounds. Next, clean the mushrooms, wash them well, and cut them into larger pieces. Now that all the ingredients are prepared, season the chicken with salt and pepper, ensuring all pieces are evenly coated. Place the meat in a larger, heat-resistant dish, and surround it with the onions, leeks, pepper strips, and if desired, some strips of bacon. Drizzle everything with olive oil to add flavor.

Put the dish in the preheated oven and let it bake for about 20 minutes, or until the chicken is tender and golden. After this interval, add the mushrooms and return the dish to the oven for another 20 minutes so that the flavors can meld. Once everything is cooked, transfer the contents to another dish, keeping the sauce on the stove. Add hot broth and let it simmer over medium heat for 10 minutes. A few minutes before finishing, add the crushed garlic, which will provide an extra flavor.

In a small bowl, dissolve the starch in a little cold water, then incorporate it into the roasting sauce. Stir well, leaving it on the heat until the sauce thickens slightly. Add the cream, diluted with a little juice from the sauce, and let it heat up. Pour the sauce over the meat, adjusting the salt and pepper, then sprinkle the sliced green onion tops and finely chopped parsley. Mix well, cover, and let it rest for 5 minutes for the flavors to meld.

This savory dish is served hot, perfect alongside steaming polenta and a fresh salad or pickles. You will enjoy a delicious and comforting meal, ideal for any occasion. Bon appétit!

 Tags:  onion greenery chicken meat garlic pepper oil sour cream mushrooms stew