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One Pot Meal - Chicken & Veg Italian Stew

Sep-24-2017
Disha Khurana
20 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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

  1. 500gms Chicken thigh boneless, cut into 1” pieces
  2. 5-6 garlic cloves, chopped
  3. 1 medium onion, finely chopped
  4. 3 tomatoes
  5. 100ml tomato puree
  6. 150ml fresh cream
  7. 1.5 tbsp Sprig Genoa (Italian 7 in 1 Spice Mix)
  8. 1 tbsp parsley, finely chopped
  9. 2 tbsp black olives
  10. 200 gms Buttom Mushrooms, halved
  11. 150gms Zucchini, sliced
  12. Handful of Fresh Basil leaves
  13. 3 tbsp butter
  14. 2-3tbsp olive oil
  15. 1-1.5tbsp sugar
  16. 1 tbsp heaped refined flour
  17. 2 tbsp parmesan cheese, grated + for sprinkling on top
  18. Salt to taste
  19. Black pepper to taste

Instructions

  1. 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.
  2. 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.
  3. Now add sliced zucchini to the same pan & saute till it is half cooked. Season it, remove & keep aside with the mushrooms.
  4. 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).
  5. Heat some butter & oil in a pan & add finely chopped garlic & onion & cook on medium flame till it turns translucent pink in colour.
  6. Add the tomato concasse & let it cook till it leaves oil from the sides. Add the tomato puree & cook for two more minutes.
  7. 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.
  8. Taste & check for seasoning, if it is too sour then add sugar to balance the flavour.
  9. Add the chicken at this point & let it cook without the cover.
  10. 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.
  11. Immediately add this roux (butter-flour mixture) to the sauce & stir to make sure no lumps are formed.
  12. Lower the heat & add the fresh cream & parmesan cheese. Check for seasoning.
  13. When the mixture has thickened a bit, add the sautéed veggies, olives, freshly torn basil leaves, & chopped parsley, mix & serve.
  14. Serve with dinner rolls or a crusty bread to soak up all the juices.

Reviews (1)  

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Manvi Chauhan
Sep-26-2017
Manvi Chauhan   Sep-26-2017

Deliciously amazing.

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