Healthy Chicken Dinner Recipe
This Slow cooked chicken with soft chicken and mouth-licking gravy-like sauce that’s just super delicious. These carrots, celery, onion, and potato make this a filling meal, so I don’t think we need a side – except some multigrain toasted bread to enjoy the sauce! Make this in a large oven-proof pot and save a little for the next day because the next day it will be even more delicious.
My 5-Year-Old Approved This Recipe
This is one of my favourite chicken stews for dinner time as it has a lot of flavour and you can see in the video on YouTube how my 5 year old daughter Zoe is enjoying it, so for me it’s 10/10 😉.
In this recipe if you want to substitute any vegetable just do it because the base is the sauce which will remain the same.
You Can Make It Diabetic Friendly Recipe
Recently my husband discovered that he has Type II diabetes so all of a sudden he started thinking that in the supermarket, grocery store or even when we go for dine-in, he has nothing to eat except a few things. But it’s not like that almost all the recipes we make can be modified to make them diabetic-friendly too and yes it’s doable. So for this recipe instead of normal flour I used finger millet flour and of course for the potatoes you can use either sweet potato or mushroom both will go well with this.
The sauce is just yum! Either enjoy it with bread or just as it is totally up to you. My family gave me 10/10. You try and tell me how the recipe is??
Lets make this Chicken Stew With Veggies
Recipe
This Slow Cook Chicken Stew with Veggies Is Very Delicious
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Ingredients
- 7 Chicken thigh and Drumstick(skin on)
- 10 Baby Potatoes
- 1 Onion
- 3 Celery
- 2 Carrot
- 5 Green Onion
- 2 tbsp Crushed Ginger Garlic
- 3 tbsp Finger Millet Flour
- 2 tbsp Tomato Paste
- 3 Cup Chicken Broth
- 3 tbsp Olive Oil
- 2 tspn Soy Sauce
- 2 Bay Leaves
- 6-7 Pepper corn
- 1/2 Lemon Juice
- Fresh Thyme
- Salt & Pepper
Instructions
- Start by cutting the vegetables into large pieces and set them aside.
- Heat oil in a big oven proof pot on medium heat and roast the chicken from both sides until golden, Sprinkle salt and pepper while cooking.
- After roasting if there is too much oil then remove it and in the same oil add peppercorns, bay leaf and ginger garlic, cook it for 30 seconds.
- Now add the onion, celery, carrot and only the thick part or white part of the green onion. Cook for another minute then add the tomato paste, soy sauce and flour.
- Mix everything well then add the chicken stock and fresh thyme along with the roasted chicken. Cover the pot and place it in a preheated oven at 350°F for 30 minutes.
- After 30 minutes add the potatoes and return the pot to the oven for another 45 minutes. Once done, it’s ready to enjoy!
- Add fresh lemon juice on top mix well and check the salt and pepper if needed serve with freshly toasted bread.
- Enjoy😋
Video
NUTRITION INFO
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