Chicken meat is probably the most common meat in our diet. It can be prepared in many different ways. We higly appriciate chicken soup, especially if good home groven chicken is available. We often make chicken roast stuffed with some tasty filling - link, we fry it coated with eggs and bread crumbs etc.
If you have enough of roasted or fried chicken then try this recipe. You will be nicely surprised with the flavour of this delicious chicken stew.
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Chicken stew
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Ingredients:
(enough to serve 4 to 6 people)
1 kg of chicken
1 chicken liver
2 bell peppers - different colours if possible
1 fresh porcini mushroom or 5 shitake mushrooms instead
2 small onions
5 cloves of garlic
2 bay leaves
thyme
1 tsp of capers
salt to taste
black pepper
4 tbsp of oil
1 tbsp of butter
100 to 200 ml of hot water or clear soup, dashi
50 ml of white wine or sake
2 tbsp of grated potato for thickening the stew
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| Ingredients |
Cooking method:
Wash and cut all the ingredients. You can use hole chicken and cut it to pieces. As it is possible to buy parts I prefer to use chicken wings or legs.
Heat the oil and quickly fry pieces of chicken on all sides. Add salt and a piece of butter. Keep covered in warm place.
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| Heat the oil and put in the chicken |
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| Fried pieces of chicken |
On the same oil from chicken stir-fry onions until they soften and start changing colour. Add finaly chopped chicken liver and mix all well for a minute. Then slowly add all other ingredients, herbs and spices. Stir-fry for a minute or two.
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| Stir-fry onions, add liver... |
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| add bell peppers... |
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| mushrooms, herbs, spices... |
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| add the chicken, pour with soup |
Pour with hot water or clear soup or dashi and wine. When starts to boil again add grated potatoe. I prefer this way of thickening the stew instead using flour. Cover and cook for 10 to 15 minutes or until done.
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| Grated potato |
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| Cooked, keep coverd to rest |
Let it rest for 10 minutes before serving. Garnish with fresh parsley or young green onions or chives. Serve together with some vegetables.
If you wish you can serve with stufed buckwheat pockets or with buckwheat rolls or with another traditional Slovenian side dish žlikrofi.
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| Delicious chicken stew with steamed vegetables. |
This time I added grilled asparagus coated with pancetta. It is spring time after all and in the West part of Slovenia, people have started picking wild asparagus. They grill them coated with pancetta or Karst Prosciutto ham. Very tasty indeed!
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| Delicious chicken stew with asparagus and steamed veggie on side |
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