[ingredients]
For the stew:
Bone in chicken ,approx 900 g (I use chicken drumette. Because it’s so cheap in my country and delicious )
Bacon 100 g, sliced
Onion 400 g, finely chopped
Cremini mushroom 300 g, thickly sliced
Garlic 15 g, finely chopped
Carrot 400 g, bite size piece
Red wine 500 g
water 400 mL
Ap flour 40 g,
balsamic vinegar 40 g
salt 16 g
Black pepper 2.0 g
Sugar 10 g
Dried thyme 0.8 g
Cayenne pepper 0.5 g
Olive oil 4-6 tbsp
For the butter rice:
Cooked rice 4-5 cups
Parsley. 4-5 tbsp
Unsalted butter 2-3 tbsp
Salt 2-3 pinches
[instructions]
For the stew:
1. In a bowl, season the chicken with 1/3 of the salt and 1/3 of black pepper.
Heat up 4 to 6 tablespoons of olive oil in a large pot .Brown the chicken on two sides on high heat.
put it back to the bowl, set aside.
2. In the same pot, cook the bacon on medium heat until brown and the fat starts to render out.
3. Cook the onion and mushroom over medium heat until Well cooked. Around 10 to 15 minutes. See the video
4. Cook the garlic for 30 seconds on low heat. Until fragrant
5. Cook the flour for 1 minute on low heat until Incorporated into the veggies
6. Pour in red wine. Mix well and deglaze the bottom well.
7. Add all the rest. Put the browned chicken back to the pot.
8. simmer for 1.5 to 2hours uncovered ,on low heat , scraping off the bottom once in a while to keep the stew from burning.
9. Remove the chicken from the pot, transfer to a bowl.Raise the heat up to medium high , reduce the gravy until well thickend. Keep stirring .See the video@ 5:30
10. Put the chicken back to the pot, heat it up a little bit. done.
11. Serve with battered rice
For the butter rice:
1. In a large pan, combine all the ingredients all at once. Cook over medium heat until fully combined, around 2 minutes.
0:00 intro
00:36 ingredients
01:18 cooking
07:16 taste test