You know that on my blog it is not my habit to offer recipes based on red meats, but in reality, some exceptions for white meats do happen! Today, therefore, I want to leave you with one of the simplest ideas but, in my opinion, also among the tastiest and most comforting that exist! I’m talking about stewed chicken with peas, potatoes, and savoy cabbage! A very satisfying dish, especially when prepared on these cold winter days! We like it a lot, especially for its delicate taste and the extremely tender texture the meat presents at the end of cooking, so much so that it literally melts in your mouth! Moreover, this version of chicken is undoubtedly an excellent alternative to oven cooking. But let’s get to the recipe, or rather my personal way of cooking chicken drumsticks in a pot. First of all, I chose free-range chicken because, as we know, having grown freely in the fields and fed only with corn, bran, and oats, it will be more genuine and tender. The secret for good results is the aromas and some spices, along with various seasonal vegetables, which will make this dish tasty, healthy, and nutritionally complete! You can serve it at the table as it is, as a second course accompanied by its own seasoning, or if you want, you can debone it, reduce it to strips, and use it as a flavorful broth for the pasta! Remember, strictly short type! It will be the perfect steaming and nutritious comfort food that the whole family will enjoy, children included!
If you are chicken lovers and are looking for a fancy way to enjoy it, here are some other ideas for inspiration!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients:
- 4 chicken drumsticks (medium-sized free-range)
- 2 potatoes (medium)
- 2 carrots
- 1 yellow onion
- 5 leaves savoy cabbage
- 150 g peas
- 1 2 cups l water
- 1/2 cup white wine
- 5 berries juniper
- 1 tablespoon anise seeds (optional)
- 1 tablespoon fennel seeds
- 1 tablespoon granulated mix (for broths: tomato, bell pepper, and celery optional)
- 2 leaves bay leaf
- 1 bunch parsley
- 2 sprigs thyme
- to taste extra virgin olive oil
- to taste salt
Tools:
- 1 Saucepan
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Scissors
Steps:
Start by removing the skin from the chicken with the help of a pair of kitchen scissors, gradually removing the thin membrane that connects it to the meat. This operation is advisable before cooking since the skin would tend to lose all its fat component, and the chicken would remain greasy and indigestible* (fig. 1).
Wash all the vegetables under running water, then drain them and on a cutting board, cut the savoy cabbage leaves into julienne strips (fig. 2). Peel the onion and peel the carrots and potatoes. Cut the onion into wedges and the others into chunks (fig. 3).
In a large saucepan, brown the onion for 1 minute over high heat with 2 tablespoons of oil, bay leaves, and the granulated mix, then add the carrots, potatoes, juniper berries, and fennel and anise seeds. Let it flavor for a few minutes, cover with hot water, and lower the heat (fig. 4). After a few minutes, add the chicken drumsticks and white wine and cover with a lid (fig. 5).
After about 35 minutes from the start of cooking the chicken, add the peas and savoy cabbage, then cover again and let cook over low heat for another 15 minutes, stirring occasionally (fig. 6).
Season with salt and pepper, remove the bay leaves, and serve, completing as desired with a handful of chopped parsley and fresh thyme leaves.
And voilà…your stewed chicken with peas, potatoes, and savoy cabbage is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can store the stewed chicken in the fridge in a suitable container for 1-2 days. Note well, the chicken broth stored in the fridge tends to solidify and become gelatinous. Don’t worry! It’s absolutely normal. Just take it out of the fridge a couple of hours before and reheat it again on the stove or in the microwave for a few minutes to turn it back into a liquid.
Advice
🟣* IMPORTANT: Washing chicken meat before cooking it increases the risk of cross-contamination. It does not eliminate microorganisms, but rather allows their spread on utensils, surfaces, and foods that were previously free of them.
If you prefer, you can also add a little tomato puree or a tablespoon of tomato paste for a “red” stewed version.
