The Chicken Stew with Potatoes is a light and very tasty main course, especially suitable for dinner as a single dish. A recipe that is very easy to prepare and cost-effective, and an alternative for those who do not like or cannot eat red meat.
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz chicken breast
- 1 carrot
- 1 stalk celery
- 2 leaves bay leaves
- 1 shallot
- 1 sprig rosemary
- 5 leaves sage
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1/4 cup dry white wine
- 1 tbsp tomato paste
- 2 cups vegetable broth (or pre-salted meat broth)
- 2 potatoes
Tools
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- Kitchen Scale
- Cutting Board
- Pan
Steps
Chop the carrot, celery, shallot, and garlic into small pieces. Finely chop the rosemary and tie the sage with kitchen twine. Add the bay leaves, oil, and sauté over low heat for a few minutes. Add the chicken breast cut into chunks, let it brown, pour in the white wine and let it evaporate, then add the tomato paste.
Mix, add the potatoes cut into equal pieces, and moisten with the broth. If the broth is already salted, do not add salt. Let it cook over low heat for 50 minutes and serve hot.
