- New Book Launch! Eggless Possibilities - The must-have COOKBOOK for every vegan kitchen - Buy Now - Paperback Shipping in the USA Only.
Gourmet Cooked Chicken and Vegetable Stew
Ingredients
- 2 onions, sliced in half and then into half-moon slices
- 1 red bell pepper, cut into strips
- 2 carrots, peeled and cut on a diagonal
- 10 mushrooms of your choice, sliced
- 3 tbsp grapeseed oil
- Few springs of fresh thyme or 1 tsp dried thyme
- 6 chicken thighs, separated into legs and quarters
- 1 tbsp paprika
- ½ tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cumin
- 1 cup water
This dish has always been a staple in my kitchen. Basic ingredients and outstanding results. Its all about the technic. When you put love into the food it shows. Gourmet style doesn't have to be complicated. Sometimes it is the simplicity that makes it so delicious! Try this dish and be ready to fall in love with the flavors.
Instructions
1). In a wide pot, place the onions and oil and start mixing until translucent. Add the chicken, skin side down and brown for a few minutes. Transfer the chicken to a plate and put the rest of the vegetables along with the onions. Mix until everything is nice and golden.
2). Arrange the chicken on top of the vegetables. Sprinkle with salt, pepper, paprika, cumin, turmeric, and eventually add the water and thyme. Bring to a boil, and cover. Reduce the heat to the lowest possible and cook for an hour (during that hour, use a spoon to pour the sauce over the chicken). At the very last stage of the cooking process, bring the heat up and allow to boil for 2 minutes so that the sauce gets nice and thick.
Best served with some basmati rice.
Enjoy!
2 Comments
Made this for Shabbos. Was Delicious!
So happy to hear you liked it! Thanks for trying it out!