I didn’t get to take any nice pictures of this recipe because I recall it was meant to be an experiment, a recipe that I was trying out for fun over a rather tiring weekend and as such wasn’t intending to pull out the props, camera, lighting etc.
Turns out, the recipe was so delicious, I couldn’t leave it unposted. It’s simply yummy, especially with plain rice. The gravy – so thick and juicy and full of flavours – I could keep drinking till the pot runs dry. The carrots and potatoes were soft yet not mushy. Everything was perfect!
I told myself I was going to regret not posting this recipe online, and it’s not going to be fair to all my readers to miss out on such a good treat at home. No nice pictures taken, but it doesn’t mean it’s not nice. You should try it at home too, today, now!
- Chicken thigh: 6
- Plain flour: 2 tbsp + 2 tbsp
- Salt: a pinch + to taste
- Ground white pepper: a pinch
- Oil: 1 tbsp
- Onion: 1 small, finely chopped
- Carrot: 1, cut into chunks
- Potato: 2, cut into chunks
- White wine: 1/2 cup
- Tomato sauce: 2 tbsp
- Thyme sprig: 3
- Bay leave: 2
- Worcestershire sauce: 2 tsp
- Water: 3 cups
- Chicken stock cube: 1
- Marinate chicken thighs with 2 tbsp plain flour, a pinch of salt & a pinch of white pepper. Leave overnight in fridge to marinate.
- Heat oil in wok. Saute chicken on both sides till browned. Remove and set aside.
- Heat onion till translucent. Transfer to slow cooker.
- Add in carrots, potatoes, white wine, 2 tbsp plain flour, tomato sauce, thyme sprigs, bay leaves, worcestershire sauce, water and chicken stock cube. Leave to cook on high for 2hrs.
- Place chicken into slow cooker on top of vegetables. Leave to cook on high for another hr.
- Add salt to taste.
- Serve hot with crusty bread or rice.
- Alternative way to cook this dish would be to cook the stew in a big pot and cook for 15 – 20min before popping the pot into the oven to bake at 180 degrees Celsius for 45min covered. Remove lid and bake for another 40min till chicken and vegetables are tender.