Chicken Stew

And now another recipe from Pantagruel. This was the first time that I tried this recipe, although I feel like I've eaten this dish numerous times before. It reminds me of the chicken stew that used to be served at my university's dining hall. A better version of it for sure. When defining "comfort food" this dish should definitely be included. However, it takes a long time to cook so you should try it during the weekend. (The recipe asked for a clay pan but I used a regular pan.)


  • 1 (2kg / 4pounds) free range chicken
  • 2 medium size onions
  • 2 medium size carrots
  • 2 garlic cloves
  • 60g (2oz) bacon
  • 1 bunch of parsley
  • 1 bay leaf
  • olive oil, salt, pepper q.s.


Start by carving the chicken.

If you've never carved a chicken before, you can either ask your butcher to do it for you, or you can learn from this guy like I did:

Chop the onions, carrots and garlic.

In a pan fry the bacon until you're left with the bacon rind and the fat from the bacon. Remove the bacon rind from the pan and save it in case you want to use it somewhere else.

Add some olive oil, the onions, the carrots, the garlic and the bay leaf to the pan.

And on top of that add the chicken pieces. Let it cook in medium- heat.

This step will take the longest. Mix occasionally and add a bit of water if the pan starts to dry. After 45 minutes the chicken should have some color.

Cover the chicken with water and add the chopped parsley. Season with salt and pepper and put the lid on the pan. Let it cook for about 30 minutes in medium- heat.

The chicken should be tender and the sauce should be fairly thick. Taste the sauce and add more salt if necessary.

Add fresh parsley and serve!

For a print friendly version visit this recipe at my Recipes page.