Chicken casserole with fresh vegetables

What does it include?

Ingredients

• 1.2 kg of chopped chicken (thighs and thighs preferably)
• 3 medium potatoes
• 2 large carrots
• 1 leek
• 1 large onion
• 2 cloves of garlic
• 200 g of stews (fresh or frozen)
• 1 bay leaf
• 800 ml chicken broth
• Olive oil, salt and pepper

How to prepare it step by step?

Preparation

1. Prepare ingredients: peel and cut the potatoes into large pieces, slice the carrots, chop the onion and leek into thin slices. Peel and slice the garlic.
2. Sear the chicken: dry the chicken pieces and season them with salt and pepper. In a large saucepan, heat 3 tablespoons of oil and brown the chicken in batches until golden brown on all sides (4–5 minutes per batch). Remove and reserve.
3. Basic sauté: in the same saucepan, lower the heat to medium and add the onion, leek and garlic. Cook for 6–8 minutes until soft and aromatic, scraping up any juices from the bottom.
4. Add hard vegetables: add the carrots and potatoes and sauté for 3–4 minutes to give them flavor.
5. Return the chicken and add liquids: return the chicken to the casserole, add the bay leaf and cover with the hot chicken broth. Bring to a boil over medium-high heat.
6. Slow Cook: Reduce heat to medium-low, cover and cook 30–35 minutes until chicken and potatoes are tender. Check and add more broth if necessary.
7. Add peas: 5–7 minutes before the end add the peas so that they cook but maintain color and texture.
8. Adjust and thicken (optional): test for salt and pepper. If you want a thinner sauce, take out a little hot broth, mix with a teaspoon of cornstarch and add it again, cooking for 2 minutes to thicken.
9. Rest and serve: let it rest for 5 minutes and serve hot accompanied by bread to moisten the sauce.