Red Wine Chicken Stew
As I promised some time ago, I disappeared from the world for a while. The reason for that is that I became a mom last monday, 13.oktober. The little one is healthy and so tiny, and just adorable! We were stuck at the hospital longer than we wanted to so everything was put on hold. BUT now I'm back! And of course, I'm back with style. The first real meal I made as a mom was Red Wine Chicken Stew. It's cold and wet outside and I just felt that after that tough week at the hospital with the terrible hospital food we needed some good, hearty and warm food in our stomach.
I've made this stew several times and it always hits the mark. It's the perfect fall/winter dinner. It needs some time on the stove and it is a bit of work to make, but trust me, it's worth it! We didn't have any chicken thighs at home and we haven't had the chance to go shopping so I used chicken drumsticks and wings, worked just fine but chicked thighs are tastier.
Ingredients:
- 1,2 kg chicken thighs, I recommend that you cook the meat on the bones, the flavour gets more depth
- 3 tbsp dried thyme
- 25 g butter
- 2 onions, roughly diced
- 2 packages (300 g) bacon or roast pork, cut into bites
- 300-400 g mushrooms, sliced
- 5 garlic cloves, minced
- 3 dl red wine
- 4 dl water
- 3 tbsp tomato paste
- 2 tbsp soy sauce
- 2 concentrated chicken stock (it's a total of 5 dl when evaporated in water)
- 5-6 potatoes, diced
- 2 tbsp salt & some pepper
- fresh thyme for garnish
- splash of olive oil
How to:
- In a bowl, mix 2 tbsp dried thyme, salt & pepper and chicken thighs and let set aside.
- In a medium pot, fry the onion and bacon/roast pork in olive oil until the onion has softened and the pork gotten some colour. Then add in the minced garlic and fry for another 2 minutes.
- Add water, red wine, chicken stock, tomato paste, soy and the rest of the dry thyme and potatoes and let boil lighlty.
- Meanwhile, add half the butter to a frying pan and fry the chicken with the seasoning. Fry until the chicken gets lighlty golden. When the chicken is ready add it directly into the pot and let cook for 30 minutes.
- When there's 5 minutes left, add the rest of the butter in the same frying pan you used for the chicken and fry the mushrooms for about 4-5 minutes and add them into the stew.
- Add the fresh thyme just before serving. I recommend that you serve bread on the side with this dish, the sauce is perfect for dipping the bread in.
If you have a lot of leftovers from this dish you can freeze it! I do that a lot with these kind of dishes, make more than I need to and just freeze the leftovers. It's perfect for those days when you really aren't in the mood to cook anything, just take it out the day before and let thaw in the fridge.
