No food beats the comfort of chicken soups and stews on a wintery evening. You can use any portions of the chicken, but to absorb all the nutrients, it’s always good to use different pieces from a whole chicken. This slow-cooked stew is a must-have in monsoons and winters to keep yourself warm and relieve from flu. With simple ingredients and one-pot recipe, you can make chicken stew easily at home. Let’s see how!
Rub the chicken chunks with salt and pepper. In a pot, heat oil and add the seasoned chicken chunks. Stir and cook the chicken until brown on all sides for about 5-6 minutes. Transfer them to a plate.
In the same pot, add carrots and onion, stir for about 4-5 minutes until onions turn soft. Add garlic cloves, stir and cook for 30 seconds. Add ½ cup chicken stock and stir to loosen the brown bits from the bottom of the pot.
In a small bowl, add flour and ½ cup stock and whisk together. Add the slurry to the pot and drop in the cooked chicken, bay leaf, coriander leaves and stalks, salt and pepper. Let it boil and reduce the flame to medium-low. Partially cover the pot and simmer for about 25 minutes.
Take off the lid and add the baby potatoes. Cook uncovered for about 18-20 minutes. Once the stew quantity seems slightly reduced, remove the bay leaf and turn off the flame.
Garnish with pepper powder and serve piping hot with fries and flatbread.
Recipe Tips You can also use the vegetables of your choice for this stew. Share your version of this recipe Does the stew you make at home contain different spices? We would love to know how you make it. Don’t forget to share your recipe with us. Frequently Asked QuestionsCan I use water instead of chicken stock? Yes. You can use water too. However, using vegetable stock or chicken stock enhances the flavour of the stewed chicken. How do I add more flavour to the stew? You can use green chillies and herbs like rosemary and thyme to add more flavour to the stew. Can I make the stew without flour? Yes. You can make the stew without flour, but you might not get the desired consistency. Flour slurry helps thicken the stew.