Some recipes are steeped in history, and chicken stew is one of mine. I remember my mother making it with spaghetti—always the same, always perfect, always with that aroma that signaled dinner was going to be good. It was simple, it was homemade, it was ours.
Today, I make it differently—not out of rebellion, but because cooking is also about evolution. This time I served it with creamy, golden potato gratin, as a small tribute to the comfort this dish has always brought me. And you know what? It still tastes like childhood… but now it also tastes like me.
Ingredients
Equipment
Method
- In a medium saucepan, start by searing the chicken thighs in a drizzle of olive oil. Once they’re nicely browned, remove them and set aside.
- In the same saucepan, sauté the onion, garlic, and carrot until tender. Next, add the tomato paste, garlic, and black pepper to taste. Let it cook for 5 minutes.
- Next, add your chosen wine and the chicken. Let it simmer over low heat for about 20 minutes, or until the meat falls off the bone. If you see that the sauce is drying out, add a little water.
- Once the chicken is cooked, you can choose to shred it (I prefer it this way—it’s not as messy on the plate, and it makes feeding the little ones easier). While you’re shredding the chicken, put the water on to cook the spaghetti (if you’re going for the traditional version; if you want it with potato gratin, you’ll have to wait for that recipe—coming out next week😉).
- Follow the instructions on the spaghetti package. When the spaghetti is al dente, simply add the shredded chicken (or whole, it’s up to you). Adjust the seasoning and finish with chives and/or cilantro, and it’s ready to eat.
Notes
It also goes really well with mashed potatoes, roasted sweet potatoes, or even plain rice.
