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1
Clean the chicken thigh meat and cut into large chunks.
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2
Place chicken in a large bowl. Add 1/2 teaspoon of salt.
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3
Add 1/4 teaspoon of ground black pepper.
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4
Mix it up together and set aside in the fridge to marinate while working on the other ingredients.
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5
Cut 150g streaky bacon into chunks. I usually keep them frozen in my fridge so I cut them when they have thawed slightly and are semi-frozen. That way, it's easy to cut into pieces by cutting them like blocks.
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6
Peel and cut 300g of potatoes into large pieces.
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7
Peel and cut 300g of carrots into large pieces.
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8
Cut 300g of courgettes into large pieces.
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9
Do the same for 250g of mushrooms.
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10
And for 1 large or 2 medium size onions.
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11
Add 1/2 cup of flour to the chicken.
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12
Mix well to coat the chicken evenly.
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13
Add about 3 tablespoons of vegetable oil in a large casserole.
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14
When the oil is smoking hot, add the chicken. If you are cooking a larger batch than this recipe or using a small casserole, do this in 2 batches so that the chicken can brown.
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15
Turn the chicken over to brown the other side after a few minutes.
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16
Once the chicken is browned, remove from the casserole on to a plate and set aside in a warm area.
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17
Add the bacon to the hot casserole and stir fry constantly. Keep the heat at medium.
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18
Keep stirring till bacon starts to brown.
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19
When the bacon is slightly browned, add the potatoes. Keep tossing the ingredients in the casserole.
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20
After about 3 minutes, add the carrots.
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21
After a few minutes, add the onions.
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22
Toss well till the onions begin to caramelise.
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23
Add 1 heaping tablespoon of minced garlic. Toss well for 20 seconds.
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24
Add the mushrooms. Keep tossing.
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25
The casserole should be very dry at the base now.
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26
Add the courgettes. Give it a good stir through.
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27
If you prefer the courgettes to be crunchy, then add them after the stew has cooked for 15mins in the water/wine.
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28
Then add 1 cup of wine to deglaze the casserole pot.
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29
Add 3 cups of water.
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30
Return the chicken to the casserole.
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31
Add 2 pieces of dried bay leaves.
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32
Add 1 teaspoon of ground cumin.
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33
Add 2 tablespoons of oyster sauce.
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34
Add 2 tablespoons of dark soy sauce.
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35
Add 1 heaping teaspoon of sugar.
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36
Give the ingredients a good stir and let the pot come to a soft rolling boil. Leave to cook for 1/2 hour or till potatoes are cooked. Do not cover.
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37
When the stew is ready, add 1 tablespoon of balsamic vinegar and heat through.
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38
The stew is now ready.
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39
If you like your stew thick like my husband does, then add a mixture of 1 tablespoon of cornflour and 2 tablespoons of water. Stir quickly and thoroughly.
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40
Garnish the stew with fried shallots and sliced chilli.
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41
Serve the stew with rice or crusty bread.
