simple recipe for stewing chicken

There’s hardly a meal that’s more comforting and makes you happier than—sorry, vegetarians! – a meat stew that is boiled together with vegetables. You know that with dark meat, preferably beef or lamb. Browning the meat in butter and bacon, dusting it with flour for a crispier texture, and then sautéing it with potatoes and onions creates a classic: casserole à la paysanne, “country style” (although the correct translation would be peasant woman’s style) . It would be perfect if all the work could now be done quickly.

“No Time to Cook – Fresh and Easy Recipes for the Busy”. Donna Hay, At-Verlag 2020 (11th edition), 208 pages, €26.90
© AT-Verlag / promo

The famous Australian chef Donna Hay, who is omnipresent in English-speaking countries because of her sophisticated and simple cuisine, has also thought of something. In her cookbook No Time to Cook, which has already been recommended in this column, she shows that she has a heart for people with busy lives and presents one delicious quick meal after another in 187 pages. And because she thinks kindly of doing the dishes afterwards, a large chapter in it is called: “From a Pan.” These include dishes such as Szechuan beef with ginger vegetables, potato-salmon frittata, spicy baked beans or fish with sesame-ginger noodles, modernized and refined by her. It all sounds complicated, but it’s not. There are also turbo recipes for salads, various dishes in the pot and oven, lightning fast appetizers for drinks and desserts for those in a hurry. Do you ask? Exactly, you can get one. Try this creamy casserole as a starter:

RECIPE: Farmer’s Style Baked Chicken

ingredients (for 2 people)
2 tablespoons of olive oil
1 leek, cleaned and cut into circles
2 cloves of garlic, cut into slices
4 slices of ham (pancetta), cut into small pieces
4 chicken thigh fillets, approximately 140g each, cut in half
flour for dusting
200 g of mushrooms or Egerlinge
4 baby potatoes, quartered
125 ml dry white wine
250 ml of chicken stock
3 Two thyme and 1 sprig of tarragon
125 ml whipping cream
sea ​​salt
ground black pepper

the preparation
Heat a pan. Add the oil and sauté the leek and ham for 1 minute. Dust the chicken with flour and fry for 2 to 3 minutes on each side until the meat is golden brown. Then add the mushrooms and simmer for 2 minutes, then add the potatoes, wine, stock, thyme and tarragon, reduce the heat and cover and simmer gently for 20 to 30 minutes. At the end, mix the cream and adjust to taste.

On the main page

Leave a Comment

Your email address will not be published.