Chicken and Zucchini Stew
Ingredients
- Chicken thighs (boneless or with bone, as preferred)
- 2 tablespoons of oil (for frying)
- 1 onion (finely chopped)
- 2 cloves garlic (crushed and finely chopped)
- 1 carrot (grated or chopped into cubes)
- Green celery (fresh, chopped, or root celery as an alternative)
- 2 zucchinis (cut into cubes)
- 1 can of creamy mushrooms (or 1 tablespoon of flour or cornstarch as a substitute)
- 1 sprig of rosemary
- 1 bay leaf
- Salt (to taste)
- Water (to cover vegetables)
Instructions
- Prepare the Vegetables:
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- Finely chop the onion and garlic.
- Grate or chop the carrot into cubes.
- Cut the zucchini into cubes and set all vegetables aside.
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- Prepare the Chicken:
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- 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.
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- Cook the Vegetables:
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- 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.
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- Add Zucchini and Sauce:
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- 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.
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- Simmer:
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- 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.
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- Final Touches:
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- 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. -