With the rainy weather before spring fully arrives many people are looking for something warm and rich to cheer them up during this dreary time of year.
Mary Berry has shared her recipe for Burgundy chicken stew, a simple yet tasty dinner dish which can be made in ten easy steps and does not take as long to make as a traditional British stew, which usually takes around two hours.
It takes roughly 10 to 15 minutes to prepare this dish and then an additional 30 minutes to let it slowly roast in the oven. Overall, it should take less than 50 minutes to cook this stew from scratch which means dinner can be on the table in less than an hour.
This is the perfect dinner idea for when you want something nourishing to warm you up after a cold day but do not want to spend ages fussing over a stove.
In her cookbook ‘Quick Cooking’, Mary wrote: “A hearty stew that’s great for a chilly evening Best served with mashed potatoes and a green vegetable.”
READ MORE: Simple risotto recipe gives a taste of Northern Italy in just 35 minutes
Instructions
1. To begin, preheat the oven to 150C/130C Fan/Gas Mark 2.
2. Pour the wine into a saucepan and cook over high heat. Bring the wine to a boil and continue to cook for a few minutes until the liquid has reduced by half.
3. Place two tablespoons of olive oil in the large frying pan and add the chicken thighs. Cook on a high heat for five minutes on each side until they are golden brown.
4. Once browned, remove the chicken thighs from the pan and set aside. Make sure the chicken has been browned well all over as it will add lots of flavour to the dish and also reduce the oven cooking time later.
5. Add the bacon and onions to the frying pan and cook for five minutes, making sure to stir occasionally. Then, add the crushed garlic and cook for 30 more seconds.
7. Add the reduced wine mixture and flour-thickened chicken stock to the frying pan. Stir on a high heat to deglaze the base of the pan and cook until the sauce is boiling and thickened.
Return the chicken to the pan and then add the one tablespoon of muscovado sugar, bay leaves and then season with rosemary.
8. Bring the stew to a boil, then cover with a lid and place in the oven for around 20 minutes.
9. When the time is up, remove the pan from the oven and stir in the mushroom and cover the pan with a lid once again. Place back in the oven and cook for a further 10 minutes until the chicken is fully cooked.
10. Your mouthwatering stew is now ready to serve hot.
