Chicken stew with soy, carrots and potatoes
Por Esther García
Cookware:
11 in Saladmaster Titanium Sauce Pan
Ingredients :
- 750 g chicken thighs ( 8-10 thighs), best skinless
- 3 medium potatoes, cut into small pieces
- 1 large carrot, cut into small pieces
- 3 tablespoons low sodium soy
- 1.5 tablespoons of normal soy
- 3 or 4 teaspoons salt (to taste)
- 3 slices of fresh ginger, or with cone 4
- 4 garlic cloves rolled or coned 4
- 1/2 cup white wine (25/30 cl)
- Chopped fresh chives
Elaboration
- Preheat the 11 in Saladmaster Titanium Sauce Pan at medium temperature
- Check temperature with the drop of water, if this behaves making balls that run on the surface is perfectly preheated
- Dry chicken thighs well with kitchen paper
- Add the thighs to the casserole and let them brown for 7/8 minutes with the lid ajar
- Flip your thighs when without forcing them off the pan
- Brown 1 to 2 minutes
- Add potatoes, carrots, soy of both types, ginger, garlic and wine
- Allow the wine to be slightly reduced to medium temperature for 2 minutes
- Cover the casserole and keep at medium temperature until clicked
- When you click, go down to minimum temperature
- Cook 15 to 20 minutes, until vegetables are tender
Options:
- You can add more vegetables like onion or chopped mushrooms
- Meat can be replaced by pork ribs
- Sprinkle with finely chopped fresh chives when serving
- Can be taken as a single dish or as a side dish for rice, quinoa or polenta