Stew recipe-Step by Step Chicken and Vegetable stew


This time I would like to share very nice warm stew! Making this way doesn’t need to prepare stock to cook in. With golden brown sautéed bone in chicken and lots of vegetables can come out incredible flavor. You don’t have to go through complicating process. It’s basically French style dish but adding soy sauce and mirin can create complexity in flavor. Here’s another example of The western food with the eastern seasonings collaboration!

[ Ingredients ]
~ serves four ~
4 Chicken drum sticks
1 Onion
1 Carrot
1 Potato
6~8 snow peas
100g Shimeji mushrooms
800ml Water
50ml White wine
3 tbs Soy sauce
2 tbs Mirin
some pinches Salt & Black pepper
3~4 Bay leaves
2 tbs Dijon Mustard

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*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. First prepare the vegetables. Cut carrot into small pieces by Rangiri method. Meaning,,roll carrot as you diagonally cut each time to create many dimensions.
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Having lots of dementions can let flavor get in easily.

 

 

2-
2. Let onion stand upright and by using the tip of knife, remove the core.
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Instead of doing in your hand this is much safer to process.

 

 

2-
3. You can cut into large dices.
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To maintain the shape while simmering. Some vegetable needs to be cut rather large piece.

 

 

2-
4. Potatoes can be also cut into large piece.

 

2-
5. And then trim off the edge.
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this method is called Mentori. Because potato contains lots of starch and it’s very easy to dissolve while simmering. To avoid this, you can trim off the edgey part so I won’t bump each other and start cracking from the edge.

 

 

2-
6. If you are not used to do this with a knife, you can use a peeler!
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TIPS

 

 

2-
7. Trim off the roots from the white shimeji mushrooms.
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You can use any type of mushrooms. Shitake,oyster,abalone mushrooms are all suitable.

 

 

2-
8. You can use your hands to take all stems apart.
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TIPS

 

 

2-
9. This time I’m using snap peas. Discard stems with a small knife.
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TIPS

 

 

2-
10. Blanch them until your preferred texture.
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To maintain the green, it’s better not to simmer with other materials for a long time.

 

 

2-
11. I chose bone-in chicken thigh. It’s very suitable for stewing. Slit the surface to expose the bone inside.
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This way you can cook tender quickly and also can release its flavor!

 

 

2-
12. Sprinkle some salt and pepper and rub in.
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TIPS

 

 

2-
13. In a Preheated pot add a little amount of oil and place chicken.
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Make sure your pot is very hot (almost smoking) otherwise meat sticks on the bottom very easily.

 

 

2-
14. evenly sauté the surface until golden brown.
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At this point you don’t have to cook thoroughly. Just make sure you have nice crispy surface.

 

 

2-
15. Remove from the pot and put them aside.
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TIPS

 

 

2-
16. With the remaining chicken oil, sauté all the cut vegetables.
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TIPS

 

 

2-
17. Mushrooms tend to absorb lots of moisture. you can add some butter and keep stir frying.
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TIPS

 

 

2-
18. After stir frying until all the vegetables get golden brown, put back the chicken.
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TIPS

 

 

2-
19. Add white wine..
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TIPS

 

 

2-
20. Pour in water and add some herbs. This time I used bay leaves.
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Of course you can add fresh herbs if you have them handy.

 

 

1-
21. Add salt and black pepper and Simmer it for 30~45 minutes. Serving with Dijon mustard could be even better!
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The longer you cook the tenderer the meat gets and more flavor comes out. If you have time go ahead keep simmering on very low heat until dinner time!

 

 

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