Fusion Chicken Stew

Step 1

Clean the chicken thigh meat and cut into large chunks.

Step 2

Place chicken in a large bowl.

Step 3

Add 1/2 teaspoon of salt.

Step 4

Add 1/4 teaspoon of ground black pepper.

Step 5

Mix it up together and set aside in the fridge to marinate while working on the other ingredients.

Step 6

Cut 150g streaky bacon into chunks. I usually keep them frozen in my fridge so I cut them when they have thawed slightly and are semi-frozen. That way, its easy to cut into pieces by cutting them like blocks.

Step 7

Peel and cut 300g of potatoes into large pieces.

Step 8

Peel and cut 300g of carrots into large pieces.

Step 9

Cut 300g of courgettes into large pieces.

Step 10

Do the same for 250g of mushrooms.

Step 11

And for 1 large or 2 medium size onions.

Step 12

Add 1/2 cup of flour to the chicken.

Step 13

Mix well to coat the chicken evenly.

Step 14

Add about 3 tablespoons of vegetable oil in a large casserole.

Step 15

When the oil is smoking hot, add the chicken. If you are cooking a larger batch than this recipe or using a small casserole, do this in 2 batches so that the chicken can brown.

Step 16

Turn the chicken over to brown the other side after a few minutes.

Step 17

Once the chicken is browned, remove from the casserole on to a plate and set aside in a warm area.

Step 18

Add the bacon to the hot casserole and stir fry constantly. Keep the heat at medium.

Step 19

Keep stirring till bacon starts to brown.

Step 20

When the bacon is slightly browned, add the potatoes. Keep tossing the ingredients in the casserole.

Step 21

After about 3 minutes, add the carrots.

Step 22

After a few minutes, add the onions.

Step 23

Toss well till the onions begin to caramelise.

Step 24

Add 1 heaping tablespoon of minced garlic. Toss well for 20 seconds.

Step 25

Add the mushrooms. Keep tossing.

Step 26

The casserole should be very dry at the base now.

Step 27

Add the courgettes. Give it a good stir through.

Step 28

If you prefer the courgettes to be crunchy, then add them after the stew has cooked for 15mins in the water/wine.

Step 29

Then add 1 cup of wine to deglaze the casserole pot.

Step 30

Add 3 cups of water.

Step 31

Return the chicken to the casserole.

Step 32

Add 2 pieces of dried bay leaves.

Step 33

Add 1 teaspoon of ground cumin.

Step 34

Add 2 tablespoons of oyster sauce.

Step 35

Add 2 tablespoons of dark soy sauce.

Step 36

Add 1 heaping teaspoon of sugar.

Step 37

Give the ingredients a good stir and let the pot come to a soft rolling boil. Leave to cook for 1/2 hour or till potatoes are cooked. Do not cover.

Step 38

When the stew is ready, add 1 tablespoon of balsamic vinegar and heat through.

Step 39

The stew is now ready.

Step 40

If you like your stew thick like my husband does, then add a mixture of 1 tablespoon of cornflour and 2 tablespoons of water. Stir quickly and thoroughly.

Step 41

Garnish the stew with fried shallots and sliced chilli.

Step 42

Serve the stew with rice or crusty bread.