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Chicken stew with soy, carrots and potatoes

Por Esther García


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


  • 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


  • 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