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Creamy Chicken Stew is the perfect one-pot chicken casserole dish when all you need is to easily dish out something warm and comforting for your family. Easily substitute the vegetables with mushrooms or other root vegetables 👩🏻🍳Recipe link in bio 👆🏼
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Ingredients:
💛 6 pcs chicken drumstick (or any other cut)
💛 1 onion
💛 3 cloves garlic
💛 Salt season to taste
💛 Black pepper season to taste
💛 1 cup chicken stock
💛 1 tsp dried oregano
💛 3 sprigs fresh rosemary herbs
💛 3 sprigs fresh thyme herbs
💛 2 bay leaves
💛 200 g cherry tomatoes
💛 100 g spinach
💛 ½ cup cooking cream
💛 1 cup white wine
💛 10 g butter
💛 Parsley for garnishing
💛 1 tbsp corn starch mixed with 1 tbsp water
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✔️Rub some salt and crushed black pepper all over the chicken drumsticks, cover with clingwrap and leave aside for 30 minutes.
✔️Prepare the vegetables and aromatics: Wash and drain the cherry tomatoes and spinach. Cut cherry tomatoes into quarters. Peel and dice onion. Peel and crush garlic cloves.
✔️In a non-stick deep pan, turn on medium low fire, add butter. While the butter starts to sizzle, add chicken skin and sear each side for 4 minutes until browned. Remove and set aside.
✔️In same pan, add onion and garlic and sauté until onion is caramelised.
✔️Add tomatoes and stir fry until softened. Then add spinach and stir fry until wilted.
✔️Place chicken skin back into the pan, side up. Add chicken stock, white wine, dried oregano, bay leaves, rosemary and thyme. Stir to mix well.
✔️Cover with lid to bring to boil. Once boiled, remove lid, let it simmer for about 15 minutes until chicken reaches an internal temperature of 75°C / 167°F or slightly higher
✔️Add cooking cream and corn starch slurry, simmer for another 3 minutes.
✔️Add salt and crushed black pepper, season to taste.
✔️Garnish with chopped parsley. Served warm with rice or mashed potatoes.
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