Chicken Stew with Steamed Greens

You know that we got used to not eating so much meat, especially now in the Spring because we feel that it’s heavy on our stomach. 

My husband actually told me today that he is not used anymore to eat meat, he feels strange when he does eat.

This recipe I made it before and we kinda liked it so I made it again today because I had some chicken in the freezer.

I’m not vegan so if you are and you have anything to say, say it nicely.

Ingredients:

  • 4-5 chicken thighs
  • 5 cloves of garlic, whole
  • 1 onion, sliced
  • 100 ml of white wine
  • 1 carrot, sliced
  • 5 tablespoons of tomato sauce
  • 150 ml of stock or water
  • parsley leaves
  • rosemary
  • salt and pepper
  • olive oil

Heat one tablespoon of olive oil in a pan.

Add the chicken thighs, season them with salt, pepper, rosemary and fry them on all sides.

I used oregano instead of rosemary because my husband hates the tiny pieces of rosemary, but I think it works best, so use that.

When your chicken is fried, add the wine and let it evaporate.

Add the sliced onion and carrot and the whole garlic and sweat them.

Add the stock or water and bring the stew to a boil.

After 10 minutes or so, add the tomato sauce and I added also one tablespoon of my homemade bouillon.

Let the stew cook with the lid on until the chicken is cooked through. 

In the last 10 minutes, take off the lid and let it cook to reduce the water and season again if it’s necessary and add some fresh parsley leaves.

We ate this dish with some green steamed veggies: broccoli, green beans, and asparagus.

It was really good.

DSC06586

 

Chicken stew with steamed greens
Serves 2
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 4-5 chicken thighs
  2. 5 cloves of garlic, whole
  3. 1 onion, sliced
  4. 100 ml of white wine
  5. 1 carrot, sliced
  6. 5 tablespoons of tomato sauce
  7. 150 ml of stock or water
  8. parsley leaves
  9. rosemary
  10. salt and pepper
  11. olive oil
Instructions
  1. Heat one tablespoon of olive oil in a pan.
  2. Add the chicken thighs, season them with salt, pepper, rosemary and fry them on all sides.
  3. When your chicken is fried, add the wine and let it evaporate.
  4. Add the sliced onion and carrot and the whole garlic and sweat them.
  5. Add the stock or water and bring the stew to a boil.
  6. After 10 minutes or so, add the tomato sauce and I added also one tablespoon of my homemade bouillon.
  7. Let the stew cook with the lid on until the chicken is cooked through.
  8. n the last 10 minutes, take off the lid and let it cook to reduce the water and season again if it’s necessary and add some fresh parsley leaves.
Notes
  1. We ate this dish with some green steamed veggies: broccoli, green beans, and asparagus.
Welcome to my kitchen. http://booksandlavender.com/

 

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