Chicken Stew
Ingredients
- 800 gChicken leg (cut into large chunks)
- 3 tbspExtra virgin olive oil
- 1 pcYellow onion (chopped)
- 1 pcCarrot (finely diced)
- 1 pcApium graveolens (sliced)
- 20 gWheat flour
- 150 mlDry white wine
- 3 pcRound tomato (peeled and crushed)
- 2 pcGarlic (minced)
- 1 pcRosemary (fresh sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlChicken broth (hot)
Method
Tender chicken pieces that fall apart with a fork, bound by a rich sauce with softened vegetables. The aroma of rosemary and reduced white wine defines this rustic country stew.
- 1
Heat olive oil in a heavy-bottomed pan. Brown the chicken pieces on all sides until the skin is golden and crispy. Remove and set aside.
- 2
In the same fat, add the onion, carrot, and celery. Sauté until the vegetables soften and the onion becomes translucent.
- 3
Return the chicken to the pan. Sprinkle with flour and stir to coat. Pour in the dry white wine. Scrape the bottom with a wooden spatula to release the cooking juices.
- 4
Add the chopped tomatoes, crushed garlic, rosemary, and stock. Bring to a simmer, cover, and let cook over low heat. The sauce should coat the back of a spoon when finished.
Frequently asked questions
How do you get this dish right?
- Don't rush browning the chicken: the Maillard reaction is what gives the sauce its deep flavor.
- If the sauce is too thin at the end, remove the lid and increase the heat for 5 minutes to reduce it.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Tastes even better reheated gently the next day.
