Bangalore is chilly now. The thickest covers are out and I have taken out my woollens. Yippee! I cannot tell you how excited I am. You guys must know already that I love winters. It is just that, for the past couple of weeks there was such incessant rains that it had put a damper on my spirits. Now, we have sunshine and clear skies. So bring on the winter chill. And what better to warm up these winter nights than my home-made one-pot chicken stew. It is a marvellous wonder. A must have really.
The Video of Home-Made One-Pot Chicken Stew:
This recipe is a true winner. So incredibly easy. It is a true one pot recipe. Set it on and forget about it. It is that incredibly simply. Watch my video to see just what I mean. After that let’s have a dialogue.
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Use This Recipe As A Template:
One of the things, that I most like about this recipe, is just how versatile this recipe actually is. I like to use it as a template. As this technique is more of a catch-all. Just like an omelette, it is able to use up almost any vegetable you mean to throw at it. Of course the taste would be altered, but that is the beauty of it, isn’t it?
Manish, doesn’t care for potatoes in his stew. He is a bread man. I on the other hand, love small dumpling-like potatoes that are pillow-y soft, with my stew. It is your call really. Either way, since I leave the skin-on, the over-all thickness of the stew isn’t really affected.
I made it for dinner last night. We had half, kept the rest in the freezer for later use. Puchi, who is now, on antibiotics, but doing significantly better, did give a peering look, as to whether he would be able to get some. I am glad his appetite is back. The medications are working wonders on him. He didn’t get any stew of course but he did get some nice chicken wet food instead. All my cats have been on a wet-food kick lately.
So as far as the this recipe goes, I consider this dish one of the simplest dish I make. It is the kind of food, you will be glad you knew how to make, if you had barely any time to actively cook, or wanted to have something ready for you by the time you get back home. That is the reason why, I have specified how to cook this using even an oven or slow cooker in my notes. My preferred method is obviously the stove but you pick the method you want to use.
Don’t forget, this recipe keeps very well in the freezer, so you can make multiple meals out of this. So I hope you try this stew and here’s the recipe for you to do just that.
- 50gm Butter, un-salted
- 2gm Olive Oil
- 8 Chicken Drumsticks, no skin, bone-in
- 150gm New Potatoes, skin-on
- 200gm Pearl Onions, peeled
- 100gm Carrots, peeled, sliced
- 150gm Cherry Tomatoes, whole
- 10gm Garlic, whole
- 3 Green Chillies, slitted
- 3 Bay Leaves
- 2 1" Cinnamon sticks
- 4 Cloves
- 1 Star Anise floret
- 1tsp dried Rosemary
- 1tsp dried Thyme
- Pepper, to taste
- 500ml Chicken Stock
- Heat the butter and olive oil in a heavy bottomed pan. Once the butter melts and starts to foam, add in the chicken, followed by all the other ingredients.
- Close the lid of the pan, and allow to cook for an hour on low heat.
- Serve hot on its own or with rice, crusty bread.
Oven Method: Pre-heat the oven to 180°C/ 350°F. Put all the ingredients in an oven safe dish. Cover with aluminium foil. Cook for 1 hour in the oven. Serve as usual.
[i]Slow Cooker Method:[/i] As a general rule, 1 hour of cooking at 180°C/ 350°F equals 6 to 8 hours on a low setting or 4 to 6 hours on high. Put all the ingredients in the cooker, set to desired setting and come back when it's time.
Potatoes: I have used small, skin-on, new waxy potatoes. If you don't have the small potatoes at hand, quarter larger waxy potatoes.
Salt: My home-made chicken stock had enough salt for my taste. However, you may need to adjust the same according to taste once the stew is made.
This recipe keeps well in the freezer for up to a month.
Please let me know what you like about this recipe. Leave a comment below. When you make this recipe share a picture on Instagram with the hashtag #andcakestoo. That way I can search for your recreations.
While you are at it, why not check out my pan-fried chicken in a creamy mushroom sauce. It is another one of my favourite winter staple.
And of course don’t forget to download your free copy of my smashing home-made chicken stock to take this dish to a whole new level .
Thank you for reading.
Lots of Love,
This Recipe is Linked Up At:
Welcome Home Wednesdays at Mid Michigan Mom, This is How We Roll on Wonder Mom Wannabe, Gluten Free Fridays at Vegetarian Mama, Learning from Each Other at Uniquely Unfolded, Home Matters at Life With Lorelai, Pretty Pintastic at Coffee With Us 3, Savoring Saturdays at Raia’s Recipes, What’s Cooking Wednesdays at Buns in My Oven.