Chicken and Veggie Stew

  • Difficulty: Ultra Basic
  • 30 minutes
  • 3 servings

Chicken thighs are delicious regardless of how you cook them: oven backed, grilled or added even in vegetable stews. To convince yourself of that, just try this recipe, which uses a lot of sweet flavored vegetables. Pour a small amount of wine to give it a subtle taste, and top with pine nuts for that extra crunchy texture!

Ingredients Needed for Chicken and Veggie Stew

3 chicken thighs 1 tablespoon of vegetable oil salt pepper 2 tablespoons of tomato sauce 1 yellow bell pepper, diced 1 red bell pepper, diced 3 baby corns cobs 1 tablespoon olive oil ½ cup white wine basil 3 cherry tomatoes, sliced 1 tablespoon pine nut ¼ avocado

How to Cook Chicken and Veggie Stew

  1. Heat a skillet and add 1 tablespoon of vegetable oil.
  2. Add the chicken thighs and season them with salt and pepper.
  3. Fry them for about 7-8 minutes per side, or until golden and crispy.
  4. Separately, heat another skillet, add the olive oil and first add the sliced carrot.
  5. After 1-2 minutes, add the bell peppers. Season with salt and pepper and stir.
  6. Add the baby corn, tomato sauce and a few basil leaves.
  7. Add 1/2 cup of white wine and bring it to a boil.
  8. Stir it and add cherry tomatoes and pine nuts.
  9. Finally, add previously cooked chicken thighs, reduce heat and let it cook for 1-2 minutes more.

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