Chicken Stew with Steamed Greens

 This Chicken Stew with Steamed Greens recipe is super easy to make and it’s a great dish for weeknight meals.

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.

Chicken Stew with Steamed Greens

Chicken Stew with Steamed Greens

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 2 servings

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

Instructions

  1. 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.
  2. 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.
  3. Add the stock or water and bring the stew to a boil.
  4. 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.
  5. 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.
  6. We ate this dish with some green steamed veggies: broccoli, green beans, and asparagus.

Notes

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

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