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
ingredients
- 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
directions
- 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