Chicken and Mushroom Stew with Green Vegetables
Ingredients
2 servings
- Chicken (any part except the breast) 200 g
- Button mushrooms 150 g
- Broccoli 100 g
- Green peas 100 g
- Green beans 100 g
- Carrot 1
- Onion 1
- Garlic 1-2 cloves
- Dry white wine 0.5 cup (100 ml)
- Hot water 0.5 cup (100 ml)
- Olive oil 3-4 tbsp
- Salt, black pepper, paprika to taste
Step-by-step recipe
Frying the chicken with mushrooms, onion and carrot
Any part of the chicken works for this dish, except the breast. It is better to use dark chicken meat: a few chicken wings or a couple of thighs. If you are cooking for a big family, you can easily use a whole chicken.
Cut up the chicken: cut the meat into small pieces, removing the bones if possible.
Fry the chicken. In a deep saute pan (by the way, this is the cookware made for stews and sautes), heat 3-4 tbsp of olive oil over a little more than medium heat and let it warm up for a moment. When you smell the characteristic aroma of hot olive oil, fry the chicken pieces until lightly browned.
Add the mushrooms and fry for a few minutes until they start to release moisture. Cut the mushrooms into large pieces; small button mushrooms can be used whole.
Add the onion and fry, stirring, until you smell the characteristic aroma of fried onion. Peel the onion and cut it into thin strips. This is an important point, since the flavor of the dish depends largely on the flavor of the fried onion.
Add the finely chopped carrot and fry for about 10 mins. I recommend stirring fairly often so everything fries evenly.
Braising the stew
Add all the remaining vegetables at once: green beans, broccoli and green peas, and fry for 5 mins. If the vegetables are frozen, there is no need to thaw them.
Add the garlic and wine: grate 1 clove of garlic on a fine grater, add it to the stew and pour in half a cup of dry white wine (100 ml).
Salt and braise under a lid for 5 mins. Reduce the heat to a little below medium and add the spices: salt, ground black pepper and paprika, to taste. But don’t overdo it, since it is very easy to ruin the flavor with too many spices. Braise under the lid, stirring occasionally.
Pour in half a cup of hot water (100 ml) and braise under the lid for another 20 mins, until the chicken is tender. By then the chicken stew is completely done.
Serving
Divide the hot stew between plates and serve right away.
Calories and macros
560 kcal
Serving ≈ 460 g
- Protein27 g20% of kcal
- Fat40 g66% of kcal
- Carbs19 g14% of kcal
100 g122 kcalProtein 5.9 gFat 8.7 gCarbs 4.2 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.