In honour of the rare mid-April snowfall we experienced in Vancouver today, I’m posting this fabulous chicken stew recipe. It’s not too hard to make, and it’s full of flavour. I’ve adapted a recipe for veal stew from a Western Living cookbook to make this. Oh, and it’s so tasty if you use homemade stock – it’s pretty much vital to the flavour, so plan ahead and make some stock !
What you need:
2 tablespoons olive oil
4-6 chicken thighs, bone-in & skin removed
1 onion, chopped roughly
a cup or two of button mushrooms, halved
4 cloves garlic, finely diced
3 cups chicken stock
1/2 teaspoon fresh rosemary, chopped finely
1 cup dry white wine
2 tablespoons flour
5-6 small potatoes, chopped in half
4-5 carrots, cut into rounds
1 medium-sized zucchini, cut into rounds
salt and pepper to taste
What you do:
1. Heat a large pot to medium-high heat and add one tablespoon of olive oil, then add the onions. After about five minutes add the mushrooms. Saute until browned, then remove from the pot.
2. Add another tablespoon of olive oil to the pot, then add the chicken and cook until browned on each side. Add the garlic and cook for a few minutes. Add the chicken stock and cook, covered, for about 45 minutes.
3. Combine the wine and flour, then stir it into the pot. Add the potatoes, carrots, and sautéed mushrooms and onions. Bring it to a boil, then lower the heat, cover and cook for 20 minutes.
4. Add the zucchini and cook for about 15 minutes. Add salt and pepper to taste.
I like to eat this all on its own, but it would be great served with a crusty bread.