Fusion Chicken Stew

Fusion Chicken Stew

  Ready in : 45 mins

Fusion Chicken Stew might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 913 calories, 44g of protein, and 59g of fat per serving. For $3.51 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. This recipe from Foodista requires chicken thigh meat, streaky bacon, bay leaves, and balsamic vinegar. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 69%, this dish is solid.

Ingredients

chicken thigh meat

chicken thigh meat

800 grams

streaky bacon

streaky bacon

150 grams

potatoes

potatoes

300 grams

courgettes

courgettes

300 grams

carrots

carrots

300 grams

onions

onions

2 medium

brown mushrooms

brown mushrooms

250 grams

garlic

garlic

1 tablespoon

vegetable oil

vegetable oil

3 tablespoons

sea salt

sea salt

0.5 teaspoon

ground pepper

ground pepper

0.25 teaspoon

a white

a white

1 cup

water

water

3 cups

oyster sauce

oyster sauce

2 tablespoons

soy sauce

soy sauce

2 tablespoons

sugar

sugar

1 teaspoon

balsamic vinegar

balsamic vinegar

1 tablespoon

cumin

cumin

1 teaspoon

bay leaves

bay leaves

2

optional: 1 tablespoon cornflour

optional: 1 tablespoon cornflour

2 tablespoons

fried shallots and chilli to garnish

fried shallots and chilli to garnish

4 servings

Cooking in Steps

  1. 1
    Clean the chicken thigh meat and cut into large chunks.

    chicken thighs

    chicken thighs

    meat

    meat

  2. 2
    Place chicken in a large bowl.

    whole chicken

    whole chicken

    bowl
    bowl
  3. 3
    Add 1/2 teaspoon of salt.

    salt

    salt

  4. 4
    Add 1/4 teaspoon of ground black pepper.

    ground black pepper

    ground black pepper

  5. 5
    Mix it up together and set aside in the fridge to marinate while working on the other ingredients.

  6. 6
    Cut 150g streaky bacon into chunks. I usually keep them frozen in my fridge so I cut them when they have thawed slightly and are semi-frozen. That way, its easy to cut into pieces by cutting them like blocks.

    bacon

    bacon

  7. 7
    Peel and cut 300g of potatoes into large pieces.

    potato

    potato

  8. 8
    Peel and cut 300g of carrots into large pieces.

    carrot

    carrot

  9. 9
    Cut 300g of courgettes into large pieces.

    zucchini

    zucchini

  10. 10
    Do the same for 250g of mushrooms.

    mushrooms

    mushrooms

  11. 11
    And for 1 large or 2 medium size onions.

    onion

    onion

  12. 12
    Add 1/2 cup of flour to the chicken.

    whole chicken

    whole chicken

    all purpose flour

    all purpose flour

  13. 13
    Mix well to coat the chicken evenly.

    whole chicken

    whole chicken

  14. 14
    Add about 3 tablespoons of vegetable oil in a large casserole.

    vegetable oil

    vegetable oil

  15. 15
    When the oil is smoking hot, add the chicken. If you are cooking a larger batch than this recipe or using a small casserole, do this in 2 batches so that the chicken can brown.

    whole chicken

    whole chicken

    cooking oil

    cooking oil

  16. 16
    Turn the chicken over to brown the other side after a few minutes.

    whole chicken

    whole chicken

  17. 17
    Once the chicken is browned, remove from the casserole on to a plate and set aside in a warm area.

    whole chicken

    whole chicken

  18. 18
    Add the bacon to the hot casserole and stir fry constantly. Keep the heat at medium.

    bacon

    bacon

  19. 19
    Keep stirring till bacon starts to brown.

    bacon

    bacon

  20. 20
    When the bacon is slightly browned, add the potatoes. Keep tossing the ingredients in the casserole.

    potato

    potato

    bacon

    bacon

  21. 21
    After about 3 minutes, add the carrots.

    carrot

    carrot

  22. 22
    After a few minutes, add the onions.

    onion

    onion

  23. 23
    Toss well till the onions begin to caramelise.

    onion

    onion

  24. 24
    Add 1 heaping tablespoon of minced garlic. Toss well for 20 seconds.

    minced garlic

    minced garlic

  25. 25
    Add the mushrooms. Keep tossing.

    mushrooms

    mushrooms

  26. 26
    The casserole should be very dry at the base now.

  27. 27
    Add the courgettes. Give it a good stir through.

    zucchini

    zucchini

  28. 28
    If you prefer the courgettes to be crunchy, then add them after the stew has cooked for 15mins in the water/wine.

    zucchini

    zucchini

    water

    water

    wine

    wine

  29. 29
    Then add 1 cup of wine to deglaze the casserole pot.

    wine

    wine

    pot
    pot
  30. 30
    Add 3 cups of water.

    water

    water

  31. 31
    Return the chicken to the casserole.

    whole chicken

    whole chicken

  32. 32
    Add 2 pieces of dried bay leaves.

    dried bay leaves

    dried bay leaves

  33. 33
    Add 1 teaspoon of ground cumin.

    ground cumin

    ground cumin

  34. 34
    Add 2 tablespoons of oyster sauce.

    oyster sauce

    oyster sauce

  35. 35
    Add 2 tablespoons of dark soy sauce.

    dark soy sauce

    dark soy sauce

  36. 36
    Add 1 heaping teaspoon of sugar.

    sugar

    sugar

  37. 37
    Give the ingredients a good stir and let the pot come to a soft rolling boil. Leave to cook for 1/2 hour or till potatoes are cooked. Do not cover.

    potato

    potato

    pot
    pot
  38. 38
    When the stew is ready, add 1 tablespoon of balsamic vinegar and heat through.

    balsamic vinegar

    balsamic vinegar

  39. 39
    The stew is now ready.

  40. 40
    If you like your stew thick like my husband does, then add a mixture of 1 tablespoon of cornflour and 2 tablespoons of water. Stir quickly and thoroughly.

    corn starch

    corn starch

    water

    water

  41. 41
    Garnish the stew with fried shallots and sliced chilli.

    shallot

    shallot

    chili pepper

    chili pepper

  42. 42
    Serve the stew with rice or crusty bread.

    crusty bread

    crusty bread

    rice

    rice