ABOUT One Pot Meal - Chicken & Veg Italian Stew RECIPE
One Pot dishes are a great way to put up a fancy meal without much hassle & enjoy it with loved ones. Works great for Sunday Brunches & dinner parties.
Recipe Tags
Non-veg
Medium
Dinner Party
Italian
Simmering
Sauteeing
Ingredients Serving: 5
500gms Chicken thigh boneless, cut into 1” pieces
5-6 garlic cloves, chopped
1 medium onion, finely chopped
3 tomatoes
100ml tomato puree
150ml fresh cream
1.5 tbsp Sprig Genoa (Italian 7 in 1 Spice Mix)
1 tbsp parsley, finely chopped
2 tbsp black olives
200 gms Buttom Mushrooms, halved
150gms Zucchini, sliced
Handful of Fresh Basil leaves
3 tbsp butter
2-3tbsp olive oil
1-1.5tbsp sugar
1 tbsp heaped refined flour
2 tbsp parmesan cheese, grated + for sprinkling on top
Salt to taste
Black pepper to taste
Instructions
In a non-stick heavy bottomed deep pan heat 2 tsp oil & add the chicken pieces & season with salt & pepper. Stir & cook till the chicken till it sealed & lightly browned from outside. Remove on a plate & keep aside.
In the same pan, heat some oil or butter & saute the mushrooms on a high flame without stirring till it turns light brown. Season it with salt & pepper, remove & keep aside.
Now add sliced zucchini to the same pan & saute till it is half cooked. Season it, remove & keep aside with the mushrooms.
Blanch the tomatoes & peel the skin of the tomatoes, cut into half & remove all the seeds. Finely chop the tomatoes & keep them ready. (This kind of tomatoes are called tomato concasse).
Heat some butter & oil in a pan & add finely chopped garlic & onion & cook on medium flame till it turns translucent pink in colour.
Add the tomato concasse & let it cook till it leaves oil from the sides. Add the tomato puree & cook for two more minutes.
Now add the Sprig Genoa spice blend, salt, pepper & further cook for a minute more. Add 2.5-3 cups water & let it come to a boil. Cover & let it cook on medium flame for 20 minutes for the flavours to infuse.
Taste & check for seasoning, if it is too sour then add sugar to balance the flavour.
Add the chicken at this point & let it cook without the cover.
While the chicken is cooking heat 1 tbsp butter & a tsp of olive oil in a small saucepan. Add the flour & cook till it turns colour to beige-blonde & leaves a fragrant aroma.
Immediately add this roux (butter-flour mixture) to the sauce & stir to make sure no lumps are formed.
Lower the heat & add the fresh cream & parmesan cheese. Check for seasoning.
When the mixture has thickened a bit, add the sautéed veggies, olives, freshly torn basil leaves, & chopped parsley, mix & serve.
Serve with dinner rolls or a crusty bread to soak up all the juices.
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In a non-stick heavy bottomed deep pan heat 2 tsp oil & add the chicken pieces & season with salt & pepper. Stir & cook till the chicken till it sealed & lightly browned from outside. Remove on a plate & keep aside.
In the same pan, heat some oil or butter & saute the mushrooms on a high flame without stirring till it turns light brown. Season it with salt & pepper, remove & keep aside.
Now add sliced zucchini to the same pan & saute till it is half cooked. Season it, remove & keep aside with the mushrooms.
Blanch the tomatoes & peel the skin of the tomatoes, cut into half & remove all the seeds. Finely chop the tomatoes & keep them ready. (This kind of tomatoes are called tomato concasse).
Heat some butter & oil in a pan & add finely chopped garlic & onion & cook on medium flame till it turns translucent pink in colour.
Add the tomato concasse & let it cook till it leaves oil from the sides. Add the tomato puree & cook for two more minutes.
Now add the Sprig Genoa spice blend, salt, pepper & further cook for a minute more. Add 2.5-3 cups water & let it come to a boil. Cover & let it cook on medium flame for 20 minutes for the flavours to infuse.
Taste & check for seasoning, if it is too sour then add sugar to balance the flavour.
Add the chicken at this point & let it cook without the cover.
While the chicken is cooking heat 1 tbsp butter & a tsp of olive oil in a small saucepan. Add the flour & cook till it turns colour to beige-blonde & leaves a fragrant aroma.
Immediately add this roux (butter-flour mixture) to the sauce & stir to make sure no lumps are formed.
Lower the heat & add the fresh cream & parmesan cheese. Check for seasoning.
When the mixture has thickened a bit, add the sautéed veggies, olives, freshly torn basil leaves, & chopped parsley, mix & serve.
Serve with dinner rolls or a crusty bread to soak up all the juices.
INGREDIENTS
SERVING: 5
500gms Chicken thigh boneless, cut into 1” pieces
5-6 garlic cloves, chopped
1 medium onion, finely chopped
3 tomatoes
100ml tomato puree
150ml fresh cream
1.5 tbsp Sprig Genoa (Italian 7 in 1 Spice Mix)
1 tbsp parsley, finely chopped
2 tbsp black olives
200 gms Buttom Mushrooms, halved
150gms Zucchini, sliced
Handful of Fresh Basil leaves
3 tbsp butter
2-3tbsp olive oil
1-1.5tbsp sugar
1 tbsp heaped refined flour
2 tbsp parmesan cheese, grated + for sprinkling on top
Salt to taste
Black pepper to taste
One Pot Meal - Chicken & Veg Italian Stew - Reviews
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