Delicious Grandma-style Chicken Stew

Traditional cuisine allows us to enjoy delicious dishes whose recipes have been passed down from generation to generation, with all the variations and improvements accumulated over the years. In this case, we’ll show you a recipe for preparing granny-style chicken stew.

Chicken stewed in granny’s sauce

Ingredients

• 1 whole chicken in pieces (about 2.5 kg)
• 1 branch of laurel
• Salt (to taste)
• 1 head of garlic
• 1 drizzle of olive oil
• Black pepper (to taste)
• 1 glass of white wine (250 ml)
• 1 tablet to prepare chicken broth (1 gram)

Preparation

1. First, it will be important that the chicken is well cleaned and cut. If you don’t want to use a whole chicken, you can cook this chicken sauce recipe using just the chunky thighs, as they are one of the juiciest parts.
2. Once in pieces and clean, add a drizzle of olive oil to a low pot and heat. When it is very hot, add the garlic and bay leaf. Let them fry for a minute or two, after that add the chicken pieces seasoned with salt and pepper to taste. Cook the set until the chicken is browned all over.
3. So that the garlic doesn’t burn but release all the flavor, a good trick might be to put it in the pan with its skin and make slightly deep cuts.
4. When they are golden, mix the wine glass with a little water and add all the liquid to the pan. The idea is that the chicken is covered halfway, so that the stuffing is properly prepared.
5. Then crush the tablet to prepare chicken broth and add to the mixture. Then stir a little and keep cooking over low heat with the pan covered until the sauce reduces and becomes thicker.
6. With that the stewed chicken will be ready: with a very simple recipe and without the need for complicated ingredients to get. We can serve it in deep dishes with a garnish of roasted potatoes or white rice.

Chicken stew with vegetables

As a variant of the previous recipe, we show you a way to prepare stewed chicken, also in a very traditional style, but this time with added vegetables.

Ingredients

• 1 whole chicken (about 2 kg)
• 1 onion
• 2 garlic cloves
• 1 red pepper
• 1 cup of crushed tomato (250 ml)
• 2 bay leaves
• 1 green pepper
• 1 tablespoon chopped parsley (3 g)
• ½ glass of white wine (125 ml)
• 1 tablet to prepare chicken broth
• 4 cups of water (1 liter)
• Extra virgin olive oil (to taste)
• Salt and black pepper (to taste)

Preparation

1. First, cut the chicken and set aside the breasts and thighs.
2. On the other hand, prepare the chicken stock with water and the concentrate tablet.
3. When the broth is ready, cook the chicken in it for about an hour, over a low heat.
4. After that, season the chicken with salt and pepper and transfer to a pan with very hot olive oil. Seal all sides of the chicken, without letting it cook inside.
5. Once it has acquired some color, remove and reduce the heat. In this same oil, add the onion, pepper and garlic, fry for about 5 minutes.
6. After this time, add the crushed tomato and bay leaf, and mix well all the ingredients. Then let it cook for another 10 minutes.
7. When the tomato has halved, approximately, add the white wine and allow the liquid to reduce again.
8. When the mixture is ready, add the chicken pieces so that they are covered in the sauce. At this time, let the whole set cook over medium heat for approximately 40 minutes, until the chicken is soft.
9. So you’ll have this second variant of the traditional stew chicken that you can serve with the garnish of vegetables, and decorate with a little chopped parsley sprinkled over the plate.