This is actually my family’s recipe which is extremely nice to eat on a cold day, but of course, is equally good to have any day! You can either eat it with French loaf or rice. This is a stew, full of not only chicken and potatoes but with carrots, onions, mushrooms, and mixed herbs. It is perfectly fine to substitute chicken broth for chicken stock, and beef shin for chicken if you prefer a beef stew!
Here’s what you need…
- 1.5 kg of chicken thigh (or breast meat)
- 200 grams of sliced fresh mushrooms
- 1 medium onion, chop into small cubes
- 2 carrots, chop into 1 inch thick pieces
- 3 medium sized potatoes, cut into 4 quarters
- 1 can of chicken broth
- 2 cans of stew diced tomatoes (10 ounces)
- 10 grams of fresh thyme (or 1 tsp of dried thyme)
- 10 grams of fresh rosemary (or 1 tsp of dried rosemary)
- 100 grams chopped celery
- 1 tablespoon of cornstarch
- 3 cloves of chopped garlic
- 4 small chopped shallots
- 5 tablespoons of ketchup
- Cooking oil
- Salt, pepper, and sugar
- 100ml of red wine (optional)
And this is how you cook it…
- Wash the chicken thighs with salt or lemon juice to get rid of the smell. Cut the thighs into 2 pieces.
- Season the chicken with chopped garlic, chopped shallots, a pinch of salt, sugar and pepper. Set aside.
- Fry the potatoes separately in a frying pan with oil until slightly brown. Set aside.
- In a large pot, add in oil and saute the chopped onions, thyme, rosemary and carrots together until slightly brown. Add in the seasoned chicken and keep stirring for another 5 minutes.
- Add in diced tomatoes, chicken broth, red wine, ketchup. Stir well and bring it to the boil. You can add in 1 cup of water to make sure everything in the pot is covered with water.
- Add in the potatoes.
- Let it simmer on low fire for 1 to 2 hours and finally, add in the sliced mushrooms and chopped celery and let it simmer for another 15 mins.
- Mix the cornstarch with water and pour it into the pot and stir well to increase the thickness of the sauce. You can skip this step if you don’t want it too viscous. Let it come to the boil and it is just about ready for serving.
- Add additional salt or sugar to suit your taste and you’re good to go.
- Serve hot with French loaf or white rice.