Chicken stew!
Mar. 2nd, 2013 12:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
randomlingI promised a friend my thoughts on chicken stew. I don't really have a set recipe, more a loosely-arranged assortment of ideas.
Things that I always put in chicken stew
Chicken! (duh. I like skinless-boneless breasts for stew, but ymmv. Skin-on thighs are also tasty if you don't mind bones. One breast or 2 thighs per person usually works, I like a few extra for leftovers.)
1-2 white onions, depending on how much you're making (1 for 4 or less, 2 for 4+; I don't usually cook for more than 6)
A carrot or two per person
A splash or three of sunflower/vegetable oil
Herbs! (ymmv on herbs too. I love sage, thyme or rosemary as the main flavour in my stews. Herbes de Provence are also nommy)
Chicken stock
Other things that sometimes go in
Potatoes. (other options tend to be serve with potatoes-on-the-side, rice, or tasty bread)
Mushrooms! (I love mushrooms and they go really well with chicken. BUT some people hate mushrooms, apparently)
Bacon (sometimes I forget! it's tasty. but obviously some people don't like bacon or don't eat pork products)
A splash or three of white wine
The process goes something like this:
Sear the chicken in a bit of hot oil. Put to one side (This makes it tastier and seals in the flavour. Or something like that?)
Chop bacon, if I'm using it, and fry. It's nice to do this first because everything gets bacon-flavoured.
Chop up and fry the onions. I like to do this slowly, so that they get all soft and clear and sweet and tasty.
Chop up the carrots and add these. Fry them for a bit.
When the carrots have got a bit softer, add in the chicken, chicken stock, wine if I'm using it, herbs, salt and pepper.
If I'm putting in potatoes, now is the time to peel and chop them into smallish chunks and add them to the stew.
Now place the lid on top of your crockpot or casserole or whatever you have and turn the heat down. Cook for... however long is until dinner, the longer the better. Check periodically, add half a cup of water if it looks like it's getting dry.
If you're adding mushrooms, leave them out until 20ish minutes before serving. (You can put them in with the other veggies, but they WILL turn your stew black and turn into delicious mushroom-flavoured mush.) Chop into small pieces or add little ones whole.
Check your chicken is cooked (if it's been on the hob for hours it shouldn't be a problem, but I usually haul out one piece and cut in half anyway, just to be sure). Put into bowls (this stew is quite a wet one, there is always copious gravy when I make it). Eat. Nom nom nom.
Things that I always put in chicken stew
Chicken! (duh. I like skinless-boneless breasts for stew, but ymmv. Skin-on thighs are also tasty if you don't mind bones. One breast or 2 thighs per person usually works, I like a few extra for leftovers.)
1-2 white onions, depending on how much you're making (1 for 4 or less, 2 for 4+; I don't usually cook for more than 6)
A carrot or two per person
A splash or three of sunflower/vegetable oil
Herbs! (ymmv on herbs too. I love sage, thyme or rosemary as the main flavour in my stews. Herbes de Provence are also nommy)
Chicken stock
Other things that sometimes go in
Potatoes. (other options tend to be serve with potatoes-on-the-side, rice, or tasty bread)
Mushrooms! (I love mushrooms and they go really well with chicken. BUT some people hate mushrooms, apparently)
Bacon (sometimes I forget! it's tasty. but obviously some people don't like bacon or don't eat pork products)
A splash or three of white wine
The process goes something like this:
Sear the chicken in a bit of hot oil. Put to one side (This makes it tastier and seals in the flavour. Or something like that?)
Chop bacon, if I'm using it, and fry. It's nice to do this first because everything gets bacon-flavoured.
Chop up and fry the onions. I like to do this slowly, so that they get all soft and clear and sweet and tasty.
Chop up the carrots and add these. Fry them for a bit.
When the carrots have got a bit softer, add in the chicken, chicken stock, wine if I'm using it, herbs, salt and pepper.
If I'm putting in potatoes, now is the time to peel and chop them into smallish chunks and add them to the stew.
Now place the lid on top of your crockpot or casserole or whatever you have and turn the heat down. Cook for... however long is until dinner, the longer the better. Check periodically, add half a cup of water if it looks like it's getting dry.
If you're adding mushrooms, leave them out until 20ish minutes before serving. (You can put them in with the other veggies, but they WILL turn your stew black and turn into delicious mushroom-flavoured mush.) Chop into small pieces or add little ones whole.
Check your chicken is cooked (if it's been on the hob for hours it shouldn't be a problem, but I usually haul out one piece and cut in half anyway, just to be sure). Put into bowls (this stew is quite a wet one, there is always copious gravy when I make it). Eat. Nom nom nom.
no subject
Date: 2013-03-02 10:35 am (UTC)