Sunday, August 14, 2011
20110814 Chicken Stew with Onions and Tomatoes
I wanted to make a chicken stew with chicken wings, but unfortunately couldn't find chicken wings anywhere - can you believe that?! So I went for little chicken drumsticks instead. I cooked the dish for a very long time as I wanted the chicken to be so soft that the meat would easily fall off the bones upon touch. I served this with some plain potatoes, so we could mash the potatoes with our forks and mix them with the yummy sauce. But I think this dish would go well with some fresh, warm bread too. Next time I may add a teaspoon of paprika powder or chilli powder to give this dish a richer flavor.
1kg little chicken drumsticks
750g onions, sliced
800g can of whole tomatoes, peeled
1 fat garlic clove, crushed
60ml white wine
salt and freshly ground black pepper
1. Heat a Dutch oven over high heat. Brown the chicken drumsticks and then remove from pan. Throw the onions and garlic into the pan, and fry until they are lightly browned. Add the tomatoe and white wine, and season with salt and pepper.
2. Bring to a simmer, then put the lid on and cook over low heat for about 70 to 90 minutes.
3. Remove the lid and cook over medium heat for about 10 minutes. Serve with plain potatoes and steamed vegetables.