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!
Ingredients:
- 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
Method:
- 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.
Trick:
- 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.
Serving:
6 persons
