Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Weight Watcher Points: 27
Cuisine
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- ... Ingredients Loading
Instructions
Clean the chicken thigh meat and cut into large chunks.
Place chicken in a large bowl.
Add 1/4 teaspoon of ground black pepper.
Mix it up together and set aside in the fridge to marinate while working on the other ingredients.
Peel and cut 300g of potatoes into large pieces.
Peel and cut 300g of carrots into large pieces.
Cut 300g of courgettes into large pieces.
Do the same for 250g of mushrooms.
And for 1 large or 2 medium size onions.
Add 1/2 cup of flour to the chicken.
Mix well to coat the chicken evenly.
Add about 3 tablespoons of vegetable oil in a large casserole.
Turn the chicken over to brown the other side after a few minutes.
Once the chicken is browned, remove from the casserole on to a plate and set aside in a warm area.
Add the bacon to the hot casserole and stir fry constantly. Keep the heat at medium.
Keep stirring till bacon starts to brown.
When the bacon is slightly browned, add the potatoes. Keep tossing the ingredients in the casserole.
After about 3 minutes, add the carrots.
After a few minutes, add the onions.
Toss well till the onions begin to caramelise.
Add 1 heaping tablespoon of minced garlic. Toss well for 20 seconds.
Add the mushrooms. Keep tossing.
The casserole should be very dry at the base now.
Add the courgettes. Give it a good stir through.
Then add 1 cup of wine to deglaze the casserole pot.
Return the chicken to the casserole.
Add 2 pieces of dried bay leaves.
Add 1 teaspoon of ground cumin.
Add 2 tablespoons of oyster sauce.
Add 2 tablespoons of dark soy sauce.
Add 1 heaping teaspoon of sugar.
When the stew is ready, add 1 tablespoon of balsamic vinegar and heat through.
