Delicious white wine chicken stew

If you were to meet
any African and ask if they had chicken or beef stew in the past week
they will probably say yes as stews are very common in African households. Chicken
stew reminds me of my childhood and I love to cook it every now and
then. This stew is not heavily
spiced and therefore the chicken shines on its own. I have changed the traditional
recipe a little by adding white wine for a richer flavor however it still
tastes delicious without it.
Ingredients
2 lbs. chicken
drumsticks and thighs
I large onion chopped
4 large cloves garlic
minced
1 stick celery finely
chopped
2 tbsp. fresh ginger
minced
3 large potatoes
cubed into large pieces
½ a large green bell
pepper cut into large pieces
2 medium tomatoes
crushed or finely chopped
3 sprigs fresh thyme
1 spring fresh
rosemary
1 tsp white pepper
3 cups chicken broth
1 cup good quality dry
white wine
Salt and pepper to
taste
Directions
  Season chicken with salt and pepper, brown on
both sides in a large preheated Dutch oven with peanut oil.
  Remove chicken from pot and set aside when it is
completely browned.
 Add more peanut oil to the pot and sauté’ onions,
celery, ginger, garlic with fresh herbs for about 2 minutes until onions are
translucent. Add green bell peppers and tomatoes in the last 10 seconds and
cook for another minute.
– Return chicken to pot, add wine, mix and let
wine reduce to half the original amount, about 2 minutes.
 – Add chicken broth and potatoes, cover pot and
reduce heat to medium low and simmer for about 30 minutes.
  If you prefer a thicker stew, remove lid and cook
on high heat in the last five minutes to let liquid evaporate.
 Serve with rice or with bread on the side to dip
into the chicken sauce.

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