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