Chicken stew is the most rejuvenating casserole for me. I have recently discovered a wonderful family recipe that can turn you on anytime. Mostly prepared in monsoons and winter this recipe uses herbs, lots of veggies and chicken.
The recipe is as follows:
Ingredients
Red Wine
Chicken Breasts
Green Peas
Sliced Green Beans
Broccoli Florets
Diced Potatoes
Sliced Carrots
Sliced Mushrooms
Black Pepper
Dried Oregano
Cilantro leaves
Spring Onions
Sliced Onions
Green chilies
Crushed Ginger
Sliced Tomatoes
Chicken Stock
Cornflour
Pepper Corns
Bay Leaf
Spice Bag(Cardamon, Cinnamon, Nutmeg)
Salt
Method
1. In a bowl take red wine and marinade chicken breasts in it.
2. Braise chicken breasts until a golden crust is formed on its skin.
3. In the cooker put all the veggies, tomatoes, green chilies, half of the crushed ginger, herbs, peppercorns and cover the ingredients with water. Season it with salt and drop in the spice bag.
4. After the veggies are tender transfer it to another dish.
5. In a pan heat butter and roast cornflour until brown. Add salt, pepper and gradually add chicken stock stirring the mixture continuously.
6. Add this roux to the veggies.
7. In the same cooker heat oil and add bay leaves. Fry onions until transluscent, add some more slitted green chilies, crushed ginger and fry it for some more time.
8. To it add braised chicken breasts, the veggie mixture, season it with black pepper and spring onions.
9. Pressure cook it with for some more time and serve hot with boiled rice or noodles.
