Cooked this dish last night as I had all the ingredients in my fridge anyway and also figured, since the weather has been cool and rainy, it's just perfect for a stew.
Stews are great because it's quite idiot proof, cheap and it tastes nicer in the fridge for leftovers. However, sadly or gladly, I have never had any leftovers from stew because the family loves to slurp up every bit of gravy left with their rice or bread.
Ingredients needed for 4 (2 adults, 2 children):
- 1 big carrot, peeled and diced
- 5 stalks of celery, diced ( I put more as I wanted to finish up my celery in the fridge)
- 1 big onion, diced
- 2 cloves of garlic, minced
- 1 Tb of flour
- 1/2 can of diced tomatoes
- 1 tsp of dried thyme
- chicken (see which part you prefer. I added the whole chicken by cutting them into different parts. But if you like stew with no bones, you can use the thighs and breasts)
- 1 1/2 cups of white wine
1) Prepare all the vegetables
2) Add olive oil to hot pot, throw in the vegetables and thyme. Cook for about 10 mins over medium fire. Season lightly with salt and pepper.
3) Let the veggies sweat down, then add in the chicken and flour. Cook until the chicken is no longer pink on the outside and the flour is cooked off.
5) Add water and chicken stock until it just covers the chicken and vegetables. Bring the stew to a boil. Then reduce the heat once its up to a boil to let it simmer. Put on a lid and just leave it for about an hour to 90 mins. You can return occasionally to give it a stir so that the chicken or vegetables do not stick to the pot.
6) Once the gravy has been reduced to your preference, you turn off the stove and enjoy your stew with rice or bread!
My family enjoyed it and slurped up every bit! What satisfaction to see that! Definitely a great tasty and healthy dish to prepare for your family!