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Chicken Stew

https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal https://www.epicurious.com/recipes/food/views/provencal-chicken-stew-237289 https://howtofeedaloon.com/provencal-chicken-stew/

Basically regular stew with olives and different herbs

  • 4 boneless chicken thighs, seasoned and floured
  • rosemary, savory/thyme, oregano/marjoram, maybe basil/parsley, tarragon, bay leaf, fennel seed, lavender
  • 1 cup chicken stock
  • 0.5 cup red wine to deglaze
  • 400g halved cherry tomatoes
  • squirt of fish sauce
  • mirepoix - 1 onion / 4-6 shallots, 1 big carrot, cubed, optional celery, bell pepper
  • 8-10 cloves garlic, squashed flat
  • 300g artichoke hearts
  • 250g oyster mushrooms, browned
  • finished with a bit of butter
  • a few slices of bread
  • peas, zucchini
  • gelatin
  • mustard
  • apple for sweetness, large cubes
  • potatoes, small cubes

PREPARATION

  • Dredge the chicken parts in flour
  • Fry the chicken until browned but not cooked through, then reserve.
  • excess flour from fried chicken is fried and added into the stew to thicken
  • fry onions first, then remainder of mirepoix and garlic, and salt and pepper and spices
  • fry mushrooms separately in butter and herbs until browned
  • add tomato and fry and squish
  • Deglaze with wine and stock
  • Add remaining vegetables and olives and stew until tender with lid on, adding water/stock as needed.
  • Add chicken on top and allow to steam with lid on
  • Finish with butter and stir in the chicken
  • Serve with toasted brioche