Stoup – Take 2: Chicken

After quite a successful attempt at beef stoup (no, I still haven’t decided whether it’s stew or soup. I’m leaning towards stew though), I’ve attempted chicken. Arguably not my most riveting blog post, but if I don’t write it down here, then I may never remember. Yes. I’m that bad. So, chicken stoup…

You will need:

oil/butter for the pan
2 onions, chopped
2 tsp chopped garlic
600 – 800g chicken pieces (skinless, deboned thighs work very well)
500g button mushrooms
leeks, chopped
spring onion, chopped
3 potatoes, peeled and diced
3-4 carrots, chopped
1 can butter beans (or beans of choice or similar substitute)
300g patty pans, chopped
salt, pepper
spices (chicken spice, Louisiana chicken spice, paprika)
white wine (both for the stew and to drink while making the stew)
chicken stock (I use Ina Paarmans sachet) in boiling water
Maizena to thicken

Heat oil in pan/pot. Chop the chicken to desired size chunks. Season with ground salt and pepper, chicken spice, paprika and Louisiana chicken spice.  Add to pot and sear lightly. I find that the spice around the chicken forms a stickiness at the bottom of the pot. This is good. Remove the lightly cooked chicken pieces and set aside. Add a splash of wine to the pot, let it reduce a little and add the chopped onion and garlic. Sautè lightly and add the carrots, patty pans, leeks, spring onions, potatoes and beans. Add 2 sachets of chicken stock to 500 ml boiling water and add to the pot. Bring to boil and keep over medium to high heat. Add the mushrooms and chicken and turn down to medium heat, simmer for 20 – 30 minutes. Add 2-3 tsp Maizena, stir well and allow to thicken.



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