Chicken and vegetables stew
A good old stew that smells like Fall and long Sunday surrounded by family ! A little more than 30 minutes including prep and cooking time, it's a quick one and it's so cozy.
There's nothing better than a delicious crispy chicken skin with a tender meat. The veggies are cooked into the chicken stock, they're tender and infused in the chicken fat, makes it so so good.
For the veggies, you can add pretty much all you want. I kept it simple and cheap with carrots and potatoes but feel free to add zuchhini, peppers...
I love this family-friendly dishes, they're so comfy. Easy to make, so good to eat and crowd pleasers !
Chicken and vegetables stew (serves 4) :
- 4 chicken thighs
- 6 carrots
- 20 Delicatesse potatoes
- 1 onion
- 3 garlic cloves
- 1/2 tsp dried thyme
- 50 cl chicken stock
- Vegetable oil
Peel and slice the carrots.
Mince the onion and garlic.
Heat a little bit of oil in a deep pan.
Brown the chicken skin-side down to get a nice golden brown color and a crispy skin (about 10 minutes) then brown the other side.
Take the chicken out of the pan and set aside.
Add onion, carrots and garlic in the pan. Fry for a few minutes.
Add the thyme, pepper, potatoes and stock. Stir.
Put the chicken back on top of the veggies, cover half way through with a lid and let it simmer for 20 to 25 minutes.
Add salt if needed.
Serve and enjoy !