Slow-cooked chicken stew

Slow-cooked chicken stew




1.5kg (3lb 3oz) chicken, jointed into 8 pieces


salt and freshly ground black pepper


 4 tbsp olive oil


 1 onion, chopped


 4 garlic cloves, finely chopped


 1 sprig of rosemary


1 bay leaf


4 tbsp dry white wine


120ml (4fl oz) hot chicken stock


2 heads of chicory trimmed, leaves separated, and roughly chopped


Slow cooker method:
Preheat the slow cooker, if required. Season the chicken all over with salt and pepper. heat half the oil in a large flameproof casserole over a medium heat, add the thighs and drumsticks, skin-side down, and cook for about 5 minutes until they begin to brown. Add the breast pieces and cook gently for 10?15 minutes until very brown. turn and brown the other side. Lower the heat.Add the onion and garlic, stir, and continue cooking gently for 3?4 minutes until they are soft. season with salt and pepper, then stir in the rosemary, bay leaf, wine, and stock, and bring to the boil. transfer everything to the slow cooker, cover with the lid, and cook on auto/low for 5?6 hours or on high for 3?4 hours.Add the chicory for the last 15 minutes of cooking. Discard the bay leaf and rosemary from the sauce, taste, and add seasoning if needed. Spoon out into warmed bowls and serve with crusty bread.


or the


Traditional method:
Season the chicken all over with salt and pepper. heat half the oil in a large flameproof casserole over a medium heat, add the thighs and drumsticks, skin-side down, and cook for about 5 minutes until they begin to brown. Add the breast pieces and cook gently for 10?15 minutes until very brown. turn and brown the other side. Lower the heat.Add the onion and garlic, stir, and continue cooking gently for 3?4 minutes until they are soft. season with salt and pepper, then stir in the rosemary, bay leaf, wine, and stock. cover and simmer for 15?20 minutes until tender.Add the chicory for the last 5 minutes of cooking, return the lid, and cook gently until it has just softened. Discard the bay leaf and rosemary from the sauce, taste, and add seasoning if needed. Spoon out into warmed bowls and serve with crusty bread.


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