Recipies
Ingredients (2 Servings)
- 2 chicken thighs
- 1-2 cloves of garlic
- 1 medium onion
- 100 g canned peas
- 1 large carrot
- 2 medium potatoes
- 75 ml red wine
- 1 bay leaf olive oil
- garlic powder
- ground black pepper
- paprika
- pinch of salt
Nutritional values (per serving)
Calories1,088 kcal
Fat34 g
Sodium399 mg
Carbohydrates19 g
Protein120 g
Phosphorus2,015 mg
Potassium969 mg
Liquid631 ml
Directions
For the potatoes:
- Peel the potatoes and leave them to soak, changing the water for at least 4–5 hours
For the stew:
- Chop the chicken and spice it with garlic powder and pepper on all sides.
- For this recipe, you can use a fast cooker or a traditional pot: put the pot on medium-high heat with enough oil to brown the chicken on both sides (usually less than 10 minutes is enough) and set aside.
- Peel and finely chop the garlic clove.
- Peel the onion and cut into small pieces.
- Peel and slice the carrot.
- Remove the chicken from the pan, add the garlic, onion and carrot, using the oil from frying the chicken, until the onion is transparent and the carrots are soft.
- Add the canned peas, washed and drained.
- Cut the potato into wedges and add them to the pan along with the bay leaf.
- Add a spoonful of paprika and stir.
- Add the flour and cook for 2 minutes.
- Add the red wine and turn up the heat until the alcohol evaporates (it will take a couple of minutes). Take the opportunity to stir the pan, removing anything that may have stuck to the pan.
- Add the chicken and cover with a little water.
- Leave to cook: in a normal pot, keep the heat on high until the stock starts to boil and then lower the heat to the minimum and leave to cook for about 30 minutes.
- If you want a thicker stew, just leave to cook for a further 10 minutes.
- Serve.
Nutrition Tips
If you need to reduce liquids due to a doctor’s prescription, serve the stew with a skimmer.