Chicken stew

Chicken stew - A classic recipe with enticing aromas

Preparation time: 20 minutes Cooking time: 50 minutes Total: 1 hour 10 minutes Servings: 4-6

Chicken stew is a traditional dish that evokes memories of family Sunday meals. This simple yet flavorful recipe combines tender chicken meat with a creamy sauce enriched with fresh vegetables. Its comforting taste makes this dish perfect for chilly days or any special occasion.

Necessary ingredients:

- 700-800 g chicken meat (breast, drumsticks, thighs, wings)
- 4 tablespoons flour
- 1 chicken stock cube
- 1 onion
- 1 potato
- 1 bell pepper
- 1 carrot
- 1 parsley root
- 50 g celery
- 20 g zucchini
- 1-2 teaspoons sugar
- 5-6 tablespoons oil
- a few sprigs of fresh parsley
- salt, pepper to taste
- butter the size of a walnut (optional)

Preparation of ingredients:

Start by washing the chicken meat well and cutting it into suitable pieces. Choose your preferred chicken, whether it's breast for a leaner consistency or thighs or drumsticks for a richer flavor. Clean and wash the vegetables: onion, carrot, potato, bell pepper, parsley, celery, and zucchini. Cut the vegetables into cubes or slices, as preferred.

Step 1: Boiling the meat

In a large pot, add 3 liters of cold water, a little salt, and a teaspoon of sugar. Put the chicken meat to boil over low heat. When the water starts to boil, remove the foam that forms on the surface. Add the vegetables (carrot, parsley, zucchini, celery, and onion) and let them boil for 15 minutes. After this interval, add the peeled and cubed potato. Continue to boil over low heat, covered, for another 15-20 minutes until the meat and vegetables are tender.

Step 2: Preparing the sauce

In a separate pot, add the remaining oil and, over low heat, add the flour. Stir constantly with a whisk to avoid lumps. It is important not to let the flour fry, but to immediately add the hot broth from the pot where the meat boiled (about 500 ml). Add the butter (if using) and continue to stir vigorously until the sauce thickens. Season with salt and pepper to taste.

Step 3: Finalizing the dish

Let the sauce simmer over low heat for 2-3 boils, stirring continuously to prevent sticking to the bottom of the pot. Once the sauce reaches the desired consistency, add the boiled chicken pieces and vegetables. Gently stir to coat everything with the creamy sauce.

Step 4: Serving

Serve the chicken stew in deep plates, garnishing with fresh parsley leaves and slices of boiled carrot. This dish goes wonderfully with a portion of warm polenta or fresh bread to soak up the delicious sauce.

Useful tips:

1. Vegetarian option: You can replace the chicken meat with mushrooms for a vegetarian option, keeping the same preparation process.
2. Serving conditions: The stew is even better the next day when the flavors have melded, so don’t hesitate to prepare it a day in advance.
3. Refreshing: A fresh green salad or coleslaw can be ideal accompaniments to add a crunchy contrast.

Nutritional information:

This chicken stew recipe provides a rich nutritional intake. Chicken meat is an excellent source of lean protein, and the vegetables contribute essential vitamins and minerals. Flour and oil add calories, but in moderation, this dish can be part of a balanced diet. A serving contains approximately 400-450 calories, depending on the ingredients used.

Frequently asked questions:

- Can I use other types of meat? Yes, you can adapt the recipe with turkey or even pork, but the cooking time will vary.

- How can I make the sauce creamier? Adding sour cream or milk to the sauce can provide a creamier texture and richer flavor.

- What other side dishes can I use? Besides polenta, you can serve the stew with rice or mashed potatoes.

By experimenting with this chicken stew recipe, you will discover that it is more than just a simple dish - it is a culinary experience that blends tradition with comfort. Enjoy your meal!

 Ingredients: 700-800 g chicken (breast, drumsticks, thighs, wings) 4 tablespoons flour 1 chicken stock cube 1 onion 1 potato 1 bell pepper 1 carrot 1 parsley 50 g celery 20 g zucchini 1-2 teaspoons sugar 5-6 tablespoons oil a few sprigs of parsley salt, pepper butter the size of a walnut (optional)