Chicken Stew
Ingredients
- 1,200 gChicken leg (cut in half)
- 2 pcOnion (sliced)
- 3 pcGarlic (minced)
- 1 pcRed bell pepper (in strips)
- 45 mlExtra virgin olive oil
- 200 mlDry white wine
- 3 pcRound tomato (diced)
- 1 tbspSweet paprika
- 2 pcBay leaf
- 1 pcThai chili (finely sliced)
- 4 pcCountry bread (thick slices)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender chicken falling off the bone, swimming in a thick, rich sauce. The liquid is deep red, fragrant with dry white wine and peppers that have melted into the stew.
- 1
In a pot with olive oil, brown the chicken thighs on all sides. The skin should be crispy and well-colored to leave the drippings at the bottom. Remove and set aside.
- 2
Toss the onion, garlic, and pepper into the chicken fat. The onion should become translucent and the peppers should soften without burning. Add the paprika and chili.
- 3
Return the chicken to the pot. Pour in the white wine and scrape the bottom to release the drippings. Add the diced tomatoes and bay leaf. The liquid should reach halfway up the meat.
- 4
Cover and cook over low heat. The sauce will reduce and thicken. The meat is ready when it pulls away with a fork. Adjust seasoning with salt and pepper.
- 5
Place a slice of country bread at the bottom of each shallow bowl. Pour the chicken and sauce over it. The bread should soak up the juice and become soft. Sprinkle with fresh parsley.
Frequently asked questions
How do you get this dish right?
- Rub the bread with a garlic clove before pouring the stew over it for more character.
- Do not boil vigorously; a constant simmer ensures the meat remains tender.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The stew is even better the next day as the flavors infuse the sauce.
