Serves 4
This recipe is versatile in that it can be enjoyed for lunch or dinner, served with rice or pasta, it can be quickly turned into a vegetarian entrée, or become an enticing sandwich in the blink of an eye. Change the vegetables to get a different dish every time (mushrooms and green beans are good choices). Replace the potatoes in the stew with a side of mashed potatoes, or if you are in a luxurious mood, a hearty potato gratin makes another wonderful side.
4 chicken legs and thighs
Salt and pepper
4 tablespoons vegetable oil
1 cup onion, finely diced
2 garlic cloves, finely diced
2 tablespoons tomato paste
½ cup sweet wine (optional)
2 cups chicken stock
1 bay leaf
4 medium-sized yellow potatoes, peeled
1 cup carrots, peeled and cut in thin slices
½ cup green peas
½ cup raisins
White fluffy rice or pasta
Parsley sprigs
1. Season the chicken with salt and pepper.
2. Heat 2 tablespoons of oil in a saucepan over medium heat. Sear the chicken pieces until golden, turning once. Transfer to a bowl and reserve.
3. Add the remaining oil to the saucepan and when hot, add the onion and garlic. Cook at medium-high heat, stirring every few minutes, until soft, (about 7 minutes). Add the tomato paste and stir, cooking for 3 minutes.
4. Put the chicken back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf. Cover, lower the heat and cook for 30 minutes.
5. Add the potatoes, carrots, green peas, and raisins. Continue cooking for 15–20 minutes or until the vegetables are tender.
6. Serve with rice, or as a pasta sauce, and garnish with parsley sprigs.
If you are using also the breasts, keep in mind that these cook faster than the thighs. Take them out of the stew 20 minutes before it is ready so they don’t overcook.