We love a good chicken stew!
RECIPE AND STYLING BY NOMVUSELELO MNCUBE
PHOTOGRAPH BY DYLAN SWART AND HEMA PATEL
Chicken stew with naan
- 4 each chicken drumsticks and thighs, skin on
- 2 tbsp cake flour
- 2 tbsp olive oil
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and grated
- 3 celery sticks, chopped
- 250g button mushrooms, halved
- 300g baby carrots
- 500ml (2 cups) chicken stock
- handful fresh thyme sprigs + extra, to garnish
- salt and freshly ground pepper, to taste
- 4 plain/garlic naan
Toss the chicken pieces in the cake flour and shake off any excess. Place 1 tbsp of the olive oil in a large, deep pot over medium-high heat. When hot, add the chicken pieces and fry until browned on all sides. Remove and set aside.
Lower the heat to medium. Add the remaining 1 tbsp olive oil to the same pot. Fry the onion and garlic, stirring, until translucent, about 3 minutes. Add the celery, mushrooms and carrots. Cook for about 10 minutes, stirring occasionally. Add the stock and browned chicken pieces.
Bring to a simmer, scraping up any brown bits from the base of the pan. Add the thyme, taste and adjust the seasoning, then cover and simmer until the meat is cooked through, about 25 minutes.
Serve the chicken stew garnished with extra fresh thyme sprigs and the plain/ garlic naan.