Chicken Stew

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 577
• Protein: 36 g
• Carbs: 13 g
• Fat: 44 g

Ingredients

• 800 g Chicken leg ( cut into large chunks )
• 3 tbsp Extra virgin olive oil
• 1 piece Yellow onion ( chopped )
• 1 piece Carrot ( finely diced )
• 1 piece Apium graveolens ( sliced )
• 20 g Wheat flour
• 150 ml Dry white wine
• 3 piece Round tomato ( peeled and crushed )
• 2 piece Garlic ( minced )
• 1 piece Rosemary ( fresh sprig )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Chicken broth ( hot )

Instructions

1. Searing the meat

   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. Sweating the aromatics

   In the same fat, add the onion, carrot, and celery. Sauté until the vegetables soften and the onion becomes translucent.

3. Flouring and deglazing

   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. Slow simmering

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge in an airtight container. Tastes even better reheated gently the next day.