Chicken Stew with Potatoes
A homestyle spoon dish with potatoes, carrots and bay leaf: comforting, cheap and perfect to make ahead.
- Total
- 70 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- cut-up chicken2.25 lb
- potato1.75 lb
- carrot2
- onion1
- green bell pepper1
- garlic clove3
- crushed tomato7 oz
- white wine3.5 fl oz
- chicken broth2 cup
- bay leaf2
- sweet paprika1 tsp
- olive oil4 tbsp
- salt1 pinch
- black pepper1 pinch
Method
- 1
Season the cut-up chicken and brown it in a large casserole with the olive oil. Remove and set aside.
- 2
In the same oil, sauté the chopped onion, green pepper and garlic over medium heat for 8 minutes.
- 3
Add the sliced carrot and cook 3 more minutes.
- 4
Take off the heat, add the sweet paprika, stir and immediately add the crushed tomatoes. Cook 5 minutes.
- 5
Return the chicken, pour in the white wine and let the alcohol cook off for 2 minutes.
- 6
Add the chicken stock and the bay leaf, cover and simmer gently for 15 minutes.
- 7
Peel the potatoes and snap them into medium chunks. Add them to the pot, adding a little more stock or water if needed so it's almost covered, and salt.
- 8
Cook 20-25 more minutes, until the potato is tender and the sauce has thickened. Let it rest 5 minutes before serving.
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