Slow-Cooked Chicken Stew
An easy recipe for a slow-cooked chicken stew flavoured with tomato and herbs
Servings: 4 people
Ingredients
- 30 ml olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, minced (or more if you like)
- 8 chicken thighs (or 4 drumsticks and 4 thighs)
- 4 potatoes, cut into chunks
- 2 carrots, sliced into 2 cm chunks
- 250 g white button mushrooms, whole
- 1 red bell pepper, diced
- 6 baby marrows or pattypans, sliced in 1 cm thick slices
- 1 tin chopped tomatoes or whole cherry tomatoes
- 1 cup chicken stock, warmed
- 10 ml dried green herbs like parsley, origanum or basil, or an Italian blend
- 5 ml paprika (I sometimes use smoked paprika)
- 2 - 3 tbsp chutney or sweet chilli sauce
- salt and pepper to taste
Instructions
- Preheat the oven to 160°C.
- Heat the oil in a large heavy-based pot.
- Add the chicken pieces (skin side down) and brown them evenly. Remove from the pot and set aside for later.
- Add the onion and garlic and fry over medium heat till translucent, but not browned.
- Add the potatoes, carrots, mushrooms, peppers and baby marrows.
- Sprinkle with the herbs, paprika and salt and pepper.
- Pour the tomato and stock over and add the chutney or sweet chilli sauce. Mix carefully.
- Put the chicken pieces back into the pot.
- Put the lid on and transfer to the oven for 1 hour 20 minutes or until the chicken is tender.
- Check the seasoning of the stew, adding salt, pepper or sugar if necessary.
- Serve the stew on your choice of starch - rice, mashed potato or polenta would all be great!
Notes
- This recipe can really be changed around to whatever you have in your freezer and cupboard:
- If you would like to use red meat, increase the cooking time to 2 hours.
- You can easily create a curry by stirring Indian curry paste into the pot after you have browned the chicken.
- You can turn the stew into a vegetarian one by omitting the chicken, adding more veggies and a tin of legumes (chickpeas, beans or lentils) just before you put the pot in the oven.