Friday, May 8, 2009

Chicken Stew with Fried Potatoes

Ingredients:

2 tbsp garlic, chopped
2 tsp olive oil
1 small white onion, chopped
10 pieces chicken thighs
1 cup sliced fresh button mushrooms
1 small can pimiento, sliced into strips
1 pack tomato paste (70 g)
1/4 cup white wine
1 1/2 cups crushed tomatoes
1/2 cup chicken stock or water
salt, pepper, and sugar to taste
2 large potatoes, sliced into thick wedges

Procedure:

1. Saute' garlic in olive oil until fragrant. Add onions and cook until translucent. Place chicken thighs, skin side down. Cook until brown on both sides. Transfer to a plate and set aside.
2. Add mushrooms to pan; saute' until tender. Add pimiento and cook for 1 minute.
3. Add in tomato paste and cook until slightly roasted. Deglaze with white wine to scrape off bits that may have accumulated at the bottom of the pan. Add in crushed tomatoes and chicken stock. Bring to boil, then add back chicken pieces. Simmer. Season with salt, pepper, and sugar to taste.
4. While simmering, coat potatoes with flour then deep fry until golden brown. Add to chicken and simmer for 10 minutes or until tender.
5. Serve with steamed white rice.

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