CAROB CHICKEN STEW(CAROB POWDER)
21:36:00
Ingredients:
•Low
sodium chicken stock 600ml
•Chicken
Chunk 500g
•Onion ½ (140g), diced
•Garlic 3 cloves, peeled & whole
•Celery 2 ribs (120g), sliced into 1½ pieces
•Potatoes 300g,
1½ inch cubed
•White
button mushrooms 140g, quatered
•Baby
carrot 140g
•Tomato
paste 2 tbsp.
•Roasted
Carob powder 3 tbsp
•Plain
flour 2 tbsp.
•Red
wine ½ cup (120ml)
•Worcestershire
Sauce 1 tbsp
•Brown
sugar ½ tsp
•Dried
Bay leaves 2
•Thyme 2 sprigs
•Cooking
oil as needed
•Frozen
peas 55g
•Salt
and pepper to taste
Instructions:
•Season
chicken generously with salt and black pepper.
•Heat
pot on medium high with 2-3 tbsp. of oil.
•Working
in batches, sear the chicken chuck on all sides.
•Remove
and set aside. Leave about 2 tbsp. of oil in the pot.
•Add
in the mushrooms, celery, potatoes, and carrot. Sauté until
mushroom
is brown and soft. Remove and set aside.
•With
1 tbsp. of oil in the pot, sauté onion and garlic until onion
is soften.
•Stir
in flour and cook for 1 minute
•Then
deglaze pot with red wine.
. Add in carob powder,Worcestershire sauce, tomato paste, bay leaves, and thyme. Then allow to cook until wine reduced by half.
•Pour
in chicken stock and sugar, then bring it up to a boil.
•Add
in chicken, the stock should just cover the chicken. Add more tock if needed.
•Allow
to come up to a boil, cover, lower heat to a slow & low simmer, for 30 minutes.
•Stirring
every now and then and make sure liquid has not
evaporated too much.
•Add
carrot, potatoes, celery, and mushrooms into the pot.
•Stir
to combine, cover, and allow to simmer for another 30min
until vegetables are tender.
•Then
remove cover and reduce gravy to desired consistency if
needed. Season to taste.
•Lastly,
stir in peas. Remove from heat and serve immediately.
0 comments