Chicken Stew
A recipe that warms the soul—simple, flavorful, and comforting
Equipment
- Stove
- Medium pot
Ingredients
- 4 un chicken thighs
- 1 un chopped onion
- 2 cloves garlic, minced
- 1 un carrot, diced
- 2 tbsp tomato paste
- 1 drizzle olive oil
- 1 small glass port wine or any other full-bodied wine, or even a liqueur of your choice
- salt and pepper to taste
- chives and/or cilantro (optional)
- hot water
- spaghetti follow the instructions on the package
Instructions
- 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.