Creamy Chicken Stew

🧂 Ingredients

• 6 pcs chicken drumstick

  (or any other cut), bone removed, skin on
• 1 onion
• 3 cloves garlic
• Salt

  season to taste
• Black pepper

  season to taste
• 1 cup chicken stock
• 1 tsp dried oregano
• 3 sprigs fresh rosemary herbs
• 3 sprigs fresh thyme herbs
• 2 bay leaves
• 200 g cherry tomatoes

  washed & drained
• 100 g spinach

  washed & drained
• ½ cup cooking cream
• 1 cup white wine
• 10 g butter
• Parsley

  for garnishing
• 1 tbsp corn starch

  mixed with 1 tbsp water

Instructions

• 1 Rub some salt and crushed black pepper all over the chicken drumsticks, cover
  with clingwrap and leave aside for 30 minutes.
• 2 Prepare the vegetables and aromatics: Wash and drain the cherry tomatoes and
  spinach. Cut cherry tomatoes into quarters. Peel and dice onion. Peel and crush
  garlic cloves.
• 3 In a non-stick deep pan, turn on medium low fire, add 10g butter. While the
  butter starts to sizzle, add chicken skin and sear each side for 4 minutes until
  browned. Remove and set aside.
• 4 In same pan, add onion and garlic and sauté until onion is caramelised.
• 5 Add tomatoes and stir fry until softened. Then add spinach and stir fry until
  wilted.
• 6 Place chicken skin back into the pan, side up. Add chicken stock, white wine,
  dried oregano, bay leaves, rosemary and thyme. Stir to mix well.
• 7 Cover with lid to bring to boil. Once boiled, remove lid, let it simmer for
  about 15 minutes until chicken reaches an internal temperature of 75°C / 167°F
  or slightly higher. Mine was 84°C.
• 8 Add cooking cream and corn starch slurry (1 tbsp of corn starch mixed with 1
  tbsp of water), simmer for another 3 minutes.
• 9 Add salt and crushed black pepper, season to taste.
• 10 Garnish with chopped parsley. Served warm with rice or mashed potatoes.

Nutrition Info