Monday, 15 September 2014


Chicken Stew

Serves 4


1. 4-6 pieces of chicken thighs, drumsticks or any chicken parts you like
2. 1 clove garlic pressed
3. 1 clove garlic chopped
4. 1 onion sliced
5. 1 leek sliced (the white portion) (Optinal)
6. 3 tomatoes chopped
7. 3 carrots chopped
8. 3 potatoes chopped
9. Corn starch solution: 2 tsp corn starch + half cup water
10. 1 cup of frozen green peas (Optinoal)


1. Pre-heat oven to 200° C.
2. Rub pressed garlic, sprinke salt and pepper on chicken in an oven-proof dish and roast it in the oven for 20 minutes until chicken is golden.
3. Bring 1 litre of water to boil, add potatoes and carrots and sprinkle some salt and then reduce heat to medium no. 6 on my stove and cook for 10 minutes or until potatoes and carrots a almost cooked.
4. Heat separately pan with oil, fry 1 chopped garlic, leek and onion until golden and add a little salt and water to sizzle it.
5. Add back into the pot with potatoes and carrots.
6. Remove chicken from oven (skim away some of the fat/oil that came out of the chicken if required) and pour in vegetables and liquid from the pot.
7. Stir in the corn starch solution and put back into oven.
8. Reduce the oven temperature to 150 C and bake for 30 minutes or until sauce has thicken
9. Stir in peas while it is piping hot or put it back to the oven for 10 minutes or until peas are defrozed and done. (Optional)

Additional Information:

I made this today, and it tasted really good. I love this during autumn or winter. This is a hearty meal. If you need to go and run an errand, you can turn down the oven temperature to 120 C and let it cook for 2 hours.


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

My Favourite Books

Montessori Materials