One Pot Stew Chicken ~
There's nothing better than a stew on a cold night for dinner. This one dish feeds a crowd and need bowls of rice.
In this recipe, I used Australia potatoes which wont go too soft after long cooking but melt in mouth with creamy texture when eaten. You should try it out!!!
Ingredients
8 chicken drumstick
1 package of baby carrot (~250g)
5-6 medium size potatoes, halved
1-2 tbsp butter
1 fresh bay leaf
2 tsp minced fresh thyme
2-3 cup chicken stock/water (I used 2 cup chicken stock and 1 cup of water)
3 leek, trimmed, sliced 1-inch wide, washed2 tbsps chopped fresh parsley
salt and pepper
Direction
1. Heat your pot/french oven and melt the butter. Add the chicken thighs and pan fried them until slightly brown, and remove to a plate.
2. Reduce the heat, and used the remaining butter in the pot to cook the carrots, potatoes, bay leaf and thyme for 5 min.
3. Add leeks and cook for another 2 min.
4. Add the stock, then return the chicken to the pot. Season with salt and pepper. Simmer partially covered to cook through and combine flavors around 30-45 minutes.
5. Garnish with parsley and serve immediately.