Chicken Stew With Potato

Week 4










So, today we are covering the topic for Poultry. From the previous recipe, we are cooking a stew using beef but today we are using chicken with potato as the starch for the stew. The cooking method is also the same for every stew cooking, which is cooked until the stew gravy are reduce or thicken. The recipe are listed below:
Recipe:
Chicken Stew:
· Chicken - 50 gram, leg and thigh. 
· Potato - 2 nos
· Carrot - 2 nos, small dice
· Celery - 1 nos, small dice
· Onion - 2 nos, small dice
· Tomato puree - 1/2 tin
· Garlic - 2 cloves
· Mushroom - 2 nos, slice
· Anchor Cream - 3 cups
· Water - 1.5 liter
· Oil - 3 tbsp
Preparation Method:
Chicken Stew:
1. Cut the Chicken leg and thigh into small portion. Wash and set aside.
2. On a medium-high heat, heat up the cooking oil in a braiser. 
3. Sautee the chicken until golden brown, then add the onion, garlic, mushroom, potato and miropoix. Sweats until aromatic.
4. Add the tomato puree, and water. Cook for 5 minutes and add the cream.
5. Reduce for 2-3 hours until the gravy are thickening. Serve when ready.

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