Chicken Stew with Carrot and Peas Recipe
Chicken stew with carrot and peas is a homely dish that often appears on Polish tables as an everyday dinner. It is milder than classic beef goulash, cooks faster and is popular with children. It is somewhat reminiscent of French fricassee, but with simple, familiar ingredients and a sauce that is perfect with potatoes or groats.
This chicken stew combines everyday ingredients in a mild, creamy sauce that appeals to both adults and children, and it cooks much faster than traditional beef goulash.
Chef's tips
Cut the vegetables into similar-sized pieces so they cook evenly. If the sauce becomes too thick after adding the flour and cream mixture, loosen it with a little extra stock or water.
How to serve
Serve in deep plates with plenty of sauce, alongside mashed or boiled potatoes, rice or your favourite groats. Finish with a generous sprinkle of fresh parsley for colour and freshness.
Ingredients
- chicken breast or boneless chicken thigh meat - 600 g
- carrot medium - 2 piece
- frozen green peas can also be fresh or canned - 150 g
- onion medium - 1 piece
- garlic - 2 cloves
- chicken or vegetable stock - 500 ml
- 18% cooking cream - 150 ml
- flour for thickening the sauce - 1 tablespoon
- oil - 2 tablespoons
- butter for flavour, optional - 1 tablespoon
- bay leaf - 1 piece
- allspice berries - 3 piece
- salt to taste
- pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Wash the chicken breast, pat dry with paper towels and cut into cubes of about 2 cm.
- Peel the onion and cut into small cubes. Peel the garlic and finely chop it.
- Peel the carrot and cut into thin half-slices.
- In a large pot or deep frying pan, heat the oil over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant.
- Add the diced chicken. Fry for 6–8 minutes over medium heat, stirring, until the meat turns white on the outside and is lightly browned.
- Add the carrot, bay leaf and allspice. Stir.
- Pour in the stock, bring to the boil, reduce the heat to low, cover and cook for 15 minutes, until the carrot is tender and the chicken is fully cooked.
- Add the frozen peas and cook for another 5 minutes. If using canned peas, add them in the last 2 minutes.
- In a mug, mix the cream with the flour until there are no lumps. Add a few tablespoons of hot sauce from the pot, stir, then pour the mixture back into the stew.
- Cook over low heat for 3–5 minutes, stirring frequently, until the sauce thickens slightly. Finally, add the butter, if using, and season with salt and pepper to taste.
- Before serving, remove the bay leaf and allspice berries. Sprinkle the stew with chopped parsley.
Storage
Gulasz przechowuj w lodówce w szczelnym pojemniku. Przy odgrzewaniu na patelni lub w garnku dolej odrobinę wody lub bulionu, bo sos może zgęstnieć. Możesz zamrozić na 2–3 miesiące bez straty smaku.
