The chicken stew is a very tasty and complete main course.

What makes it unique is the creamy white wine sauce that flavors the meat and vegetables during cooking, making them truly appetizing.

For this recipe, I used deboned chicken thighs, which are much more tender and flavorful than plain chicken breasts, and I cut them into “shreds,” or medium-sized irregular pieces.

Adding potatoes and carrots made it a rich dish that can also serve as a complete meal.

Ideal as a main course served hot during the cold season and warm or even cold during the hot season.

Ingredients for preparing the chicken stew

21.2 oz deboned chicken thighs
4 carrots
4 medium potatoes
2 sprigs rosemary
2 leaves bay leaves
1/2 cup white wine
1 oz type 1 flour
1 cup water
to taste fine salt
to taste extra virgin olive oil
to taste Taggiasca olives

Tools

1 Cutting Board
1 Knife
1 Oil Sprayer
1 Wooden Spoon

Steps

To prepare the delicious chicken stew, we start by taking a cutting board and with a knife, we cut the deboned chicken thighs into shreds or medium-sized pieces and coat them in flour. Then, we clean the vegetables and cut the carrots into rounds and the potatoes into wedges.

Meanwhile, we heat a non-stick pan. Once hot, add the chicken and brown for 5-6 minutes on both sides over high heat. Once browned, add the vegetables, herbs, and Taggiasca olives. Then, stir with a wooden spoon, and once it resumes cooking, add the white wine, lower the heat to minimum, and finish cooking on the fantastic Amzchef electric stove.
After cooking, season with extra virgin olive oil and serve and… enjoy your meal!
Cooked on the convenient electric cooktop AMZCHEF. Discover the review on the AMZCHEF 5-zone ceramic cooktop