Content

• Ingredients
• Classic chicken stew
• Braised chicken in film
• Braised chicken in cream or milk
• Steps
• Method 1 of 3: Classic Chicken Stew
• Method 2 of 3: Braised chicken in a bag
• Method 3 of 3: Stewed Chicken in Cream or Milk
• What do you need

The chicken stew is delicious, easy to prepare, and most importantly, healthy. Serve it as a main dish or add it to homemade soups. Here are three ways to make a delicious chicken stew.

Ingredients

Classic chicken stew

• 4 skinless and boneless chicken breasts (200 g each)
• ½ onion
• 1 medium carrot
• 1 stalk of celery
• 2 cloves of garlic
• 1/2 lemon (optional)
• 1 teaspoon coarse salt
• 1 tablespoon black peppercorns
• 3 sprigs thyme or parsley

Braised chicken in film

• 1 skinless chicken breast (200 g)
• 2 tablespoons lemon juice
• A few pinches of salt
• A few pinches of dried herbs (tarragon, oregano, basil or thyme, cumin and paprika)

Braised chicken in cream or milk

• Chicken breast
• 2 tablespoons ghee
• 2 cups cream or 2% milk
• For the low-calorie version, use skim milk instead of cream or whole milk.

Steps

Method 1 of 3: Classic Chicken Stew

1. 1 Chop vegetables and chicken. Use a chopping board and a sharp knife. Handle the knife carefully. Chop the chicken last. Make sure raw chicken or chicken juices do not come into contact with other ingredients prior to cooking
   • Cut the onion in half. You only need half.
   • Cut the carrots into thirds.
   • Cut the celery stalk into three pieces.
   • Peel the cloves of garlic.
   • Cut the lemon into thin slices. Adding lemon is optional.
2. 2 Place all ingredients except chicken in a saucepan or stewpan. Pour in water so that it covers the ingredients by a centimeter.
3. 3 Boil water and ingredients. Cover the pot with a lid.
4. 4 Remove the lid and add the chicken breasts. Put the pot back on the fire, but do not cover. Cook for another three minutes.
5. 5 Cover the saucepan and remove from heat. Let the pan sit for 15 to 18 minutes, but remember to turn the chicken after 8 minutes. During this time, the chicken is fully cooked.
6. 6 Make sure the chicken is completely stewed. The meat should be whitish. Remove from broth and serve.

Method 2 of 3: Braised chicken in a bag

1. 1 Buy quality plastic wrap or sleeve. Choose a film that can withstand high temperatures. If the packaging says that it can be used in the microwave, you can safely buy it. It will have to withstand the heat, since the film will be in boiling water.
2. 2 Remove all fat from the chicken. If you are buying a processed chicken fillet, you can most likely skip this step. Slice the chicken lengthwise.
3. 3 Combine lemon juice, salt and herbs in a bowl. Mix well to distribute the salt and herbs completely in the bowl. Add the chicken breast pieces to the bowl. Make sure they are completely covered in the lemon mixture. Marinate the pieces in the mixture for a few minutes.
4. 4 Bring 2.5 liters of water to a high boil.
5. 5 Tear off one large piece of film or bag. It should be twice the volume of the chicken. Remove the chicken from the lemon mixture and place it in the middle of the plastic bag.
6. 6 Wrap the chicken in plastic wrap or bag. When you twist the bag, squeeze as much air out of the bag and chicken as possible. It is necessary that the plastic is tightly attached to the chicken, so the chicken will stew properly.
7. 7 Grasp both ends of the plastic bag as if you would be rolling it out with a rolling pin. Roll the chicken in the bag on a flat surface (such as a cutting board), as if using a rolling pin. This will make the plastic wrap around the chicken even more.
8. 8 Tie the ends of the film tightly in a double knot. Do the same for the second breast.
9. 9 Turn off the heat as soon as the saucepan starts to boil hard. Do not remove the pot from the stove. Submerge the plastic-wrapped chicken pieces in the water. Be careful not to scald yourself with hot water.
10. 10 Cover the pot with a lid. Leave the chicken to simmer for 15 minutes. If the chicken pieces are very large, or you haven't completely thawed the chicken before cooking, you may need a little longer.
11. 11 Use a scoop or slotted spoon to remove the chicken. Unroll the chicken with oven mitts over a bowl to remove the film.
12. 12 Cut off the ends of the plastic bag with scissors. Delicious juices will remain in the bag, so you will need to collect them in a pre-prepared bowl.
13. 13 Serve the chicken. You can sprinkle it with juice for extra flavor.

Method 3 of 3: Stewed Chicken in Cream or Milk

1. 1 Turn on the stove to high temperature. Melt 2 tablespoons of butter in a skillet or spray with non-stick spray.
2. 2 Place the chicken breast (s) in the pan. Pour 2 cups of milk or cream into the skillet so that the chicken is completely covered in liquid. Let the milk or cream come to a boil.
3. 3 Reduce temperature to medium. Do this only once the milk or cream is boiling. Leave the breast (s) to simmer for another 20 minutes.
   • If you have a cooking thermometer, carcass to an internal temperature of 74 ° C.
4. 4 Slice the chicken at the thickest point to check if it's cooked. The juice should be clear, and the meat should be whitish-gray.
5. 5 Remove the chicken from the pan when it's done. To maintain a balanced diet, serve with carbohydrates or starch (pasta or potatoes) and vegetables (such as green beans).
6. 6 Ready!

What do you need

• Large saucepan or saucepan
• Plastic film
• Large saucepan 25 cm in diameter, at least 5 cm deep.
• Saucepan lid
• Meat thermometer (optional)
• Knife