Last week I made this delicious chicken stew for my family. I wasn’t sure the girls would actually eat it, since it’s cooked in white wine and they’ve turned up their noses at other dishes I’ve cooked with wine, but aside from picking out the onions, they gobbled it all up.
3 sprigs of fresh thyme
500g diced, boneless, skinless chicken thighs (I bought mine from Woolworths)
500ml white wine
2 sticks of celery, ends trimmed off and sticks roughly chopped
2 medium onions, peeled and roughly chopped (or finely, if your kids are picky eaters)
2 carrots, peeled and roughly chopped
1 heaped tablespoon flour
1 400g tin of chopped tomatoes
sea salt and ground pepper
1. Put a casserole pan on medium heat. Put all the veggies and herbs into the pan with olive oil, and fry for 10 minutes.
2. Add chicken, flour, wine and tomatoes. Stir, season with salt and pepper.
3. Bring to the boil, then put the lid on and simmer slowly for 1 ½ hours. Stir every now and then to prevent the food sticking to the bottom of the pan. Remove the lid for the last ½ hour of cooking.
4. Remove thyme stalks before serving.
5. Serve with rice. Unfortunately none of the photos of the finished stew came out nicely. 🙁
Serves 4-6 people.
Find all the recipes in my Winter Warmer series here.
What’s your winter comfort food?