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Peruan Chicken Stew

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The preparation of this chicken lasts about an hour, cooking included. It's very tasty, with ingredients you can find any time, can last for a while in the fridge, can cook it a day ahead for tomorrow....

The preparation of this chicken lasts about an hour, cooking included. It's very tasty, with ingredients you can find any time, can last for a while in the fridge, can cook it a day ahead for tomorrow....

Ingredients

Serves: 3-4

Metric Cups
  • 680 grams chicken thighs (without bones, skin or fat - very important, if you leave the skin on it will be too greasy - specified weight without skin or fat)
  • 450 grams champignons (fresh, sliced)
  • 6 medium carrots (sliced)
  • 2 vegetable soup cubes
  • 80 millilitres white wine (any kind)
  • 1 splash of oil
  • 1 handful peas (if wished for, I never add them and it's very tasteful still)
  • 24 ounces chicken thighs (without bones, skin or fat - very important, if you leave the skin on it will be too greasy - specified weight without skin or fat)
  • 15⅞ ounces champignons (fresh, sliced)
  • 6 medium carrots (sliced)
  • 2 vegetable soup cubes
  • 3 fluid ounce white wine (any kind)
  • 1 splash of oil
  • 1 handful peas (if wished for, I never add them and it's very tasteful still)

Method

Peruan Chicken Stew is a community recipe submitted by stana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil to medium high in a pot. Fry shortly the meat, just until it changes colour (the meat needs to be seasoned with salt or vegetable seasoning, but don't overdo it), put a side, on warm.
  • In the same pot, add some more oil (not too much), and gently stir the carrots. After two minutes, add the mushrooms, reduce the heat. The mushrooms will let out the liquid, and then add the meat.
  • Add the wine, soup cubes, and just a bit of boiling water, to cover the ingredients. Put the lid on and reduce the heat to minimum, but simmering minimum. Depending on the type of pot, when the carrots are done, usually the meat and the mushrooms are done as well.
  • Nevertheless, try everything, add the pepper, and, if to your liking, peas. Serve fresh, or the next day, it's still delicious.
  • Heat the oil to medium high in a pot. Fry shortly the meat, just until it changes colour (the meat needs to be seasoned with salt or vegetable seasoning, but don't overdo it), put a side, on warm.
  • In the same pot, add some more oil (not too much), and gently stir the carrots. After two minutes, add the mushrooms, reduce the heat. The mushrooms will let out the liquid, and then add the meat.
  • Add the wine, soup cubes, and just a bit of boiling water, to cover the ingredients. Put the lid on and reduce the heat to minimum, but simmering minimum. Depending on the type of pot, when the carrots are done, usually the meat and the mushrooms are done as well.
  • Nevertheless, try everything, add the pepper, and, if to your liking, peas. Serve fresh, or the next day, it's still delicious.
  • Additional Information

    I avoid the onion, as when reheating it gives away a sad smell. You can serve it with homemade bread, with Greek yogurt, croutons, even pasta.

    I avoid the onion, as when reheating it gives away a sad smell. You can serve it with homemade bread, with Greek yogurt, croutons, even pasta.

    Tell us what you think

    What 1 Other has said

    • I am cooking it today for my wife who painted our bathroom yesterday. Luckily, the required amount of Pinot Grigio survived the yesterday's evening. Thanks for the inspiration (BTW, for the kids, a little cream sauce will transform the dish).

      Posted by Hairychested on 16th March 2014
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