Chicken and Zucchini Stew
Ingredients
Instructions
-
Prepare the Vegetables:
-
- Finely chop the onion and garlic.
- Grate or chop the carrot into cubes.
- Cut the zucchini into cubes and set all vegetables aside.
-
-
Prepare the Chicken:
-
- Take the chicken thighs, and mark them with a knife on both sides for faster cooking.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the chicken thighs and fry for about 5-7 minutes, until they are golden brown.
- Season with salt, then remove the chicken from the pan.
-
-
Cook the Vegetables:
-
- In the same pan with the remaining oil, add the onion and garlic, frying them for 1 minute.
- Add the carrot and green celery (or root celery) and cook for 2 minutes, stirring occasionally. Add a splash of water to help with the cooking.
-
-
Add Zucchini and Sauce:
-
- Add the zucchini and enough water to cover the vegetables.
- Stir in the can of creamy mushrooms (or substitute with 1 tablespoon of flour or cornstarch).
- Mix everything well and add the cooked chicken thighs back into the pan.
-
-
Simmer:
-
- Add a sprig of rosemary and a bay leaf for extra flavor.
- Cover the pan with a lid and let it simmer for 40 minutes, stirring occasionally.
-
-
Final Touches:
-
- Once cooked, check the seasoning and adjust if needed.
- Serve hot and enjoy your delicious chicken and zucchini stew!
Tip: Pair it with a side of fresh bread or rice for a complete meal. -
