What's good on a cold and rainy day? Nothing quite like a bowl of hearty chicken stew that'll warm your soul and satisfy your tummy.
Chicken being a very inexpensive meat compared to beef and lamb, is a staple in most households and loved by all. My chicken stew is very simple that's loaded with vegetables of only 3 types and seasoned with pantry dried herbs & spices like oregano, parsley, and marjoram. You could use any other dried herbs of your choosing and it'll turn out as good.
My stew starts with loads chunky rustic cuts of onions, carrots and celery that's sauteed in oil. You want them chunky so that it retains it's structural integrity after cooking in the stew for about 45 minutes to an hour. I also have chicken breast in the stew but you could use chicken bones or chicken wings to give it more lush.
Being a cook and operating an F&B business makes me always want to do a little more than your average home cook cause people are actually paying money for me to cook for them. Well that's how I see it at least. So I always do something a little more complex and technical even in a simple dish like chicken soup.
For this chicken stew, the complex part comes from something outside of the stock. I brine chicken breasts for 12-24 hours and then marinate it with butter, salt, black pepper, and rosemary. I then oven roast them in a fairly low heated oven of 180 degrees celcius for about 20 minutes. You get super glistening and moist chicken breast and for me, I slice them and place them fanned on top of the stew. This gives for a great presentation and let's everyone eating it know what's in the stew.
I also serve this with some toasties. Some bread that is sliced and I smoother some Japanese sesame sauce on it then toasted. You could omit this and just go with plain toasted bread or with some butter.
A little extra oven roasted curried potatoes gives you the needed carbs for a complete meal.
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