Chicken Stew with Buckwheat


Chicken Stew with Buckwheat

Ready in: 1 hour 30 minutes
Yield: 4 servings

For the chicken stew:

5-6 (600-800 g) chicken legs
1 garlic clove
2 onions
1 carrot
1/2 green bell pepper
1/2 red bell pepper
6 (550 g) tomatoes
1/2 pint (250 ml) white wine
2 tablespoons butter
3 tablespoons olive oil
1/2 pint (250 m)l chicken stock or water
2 tablespoons all-purpose flour
2 tablespoons cornmeal
salt
freshly ground pepper

1. Rinse the chicken legs under cool water and pat dry with kitchen paper. Season lightly with salt and pepper. Mix the cornmeal and all-purpose flour together. Coat the chicken legs with half of the flour from all sides, shaking off any excess.

2. Wash the vegetables thoroughly. Peel the carrot, garlic clove and onions. Cut the bell peppers in half, discard the seeds and the white membranes. (Set the remaining halfs in the refrigerator until ready to use.) Chop the carrot, garlic clove, onions and bell peppers. Put the tomatoes into a bowl and pour over with boiling water, enough to cover. Let them stand for 5 minutes. Drain the tomatoes, then peel off the skin. Remove from the seeds, reserving the juice. Put the tomato juice and seeds through a siever into a small bowl. Cut the pulp into cubes and keep them in a separate bowl.

3. Heat 2 tablespoons of the butter and olive oil in a large pan until sizzling. Put in the chicken legs and fry until golden and crispy, about 1 minute for each side. Remove the chicken legs with tongs from the pan. (Don’t use a fork, we want to keep the juices in!)

4. Now wash and pat dry the pan or use a separate pan. Heat 1 tablespoon of olive oil or butter in a large pan, add the onions, garlic clove, bell peppers and carrot. Cook over low heat until softened, about 8-10 minutes, stirring occasionally. Add the tomatoes and cook for 1 minute over medium heat, stirring frequently. Now add the tomato juice, wine and chicken stock. Season with salt and pepper. Stir and bring to a boil.

5. Reduce the heat. Put the chicken legs into the sauce. Cover partly and simmer for 1 hour, stirring occasionally.

6. In a small bowl, mix the remaining flour with cold water, just enough to make a paste. Add 4 tablespoons from the chicken sauce into the flour paste. Whisk to blend. Stir the flour mixture into the stew and mix well and evenly. Cook for 5-10 minutes more over low heat, to let the stew thicken. Check the seasonings. Add more salt, if needed.

For the buckwheat:

7 1/2 oz (225 g) buckwheat
17 fl. oz (500 ml) water
1/2 teaspoon salt
(Optional: 1 tablespoon butter)

(Rule of thumb for cooking buckwheat: 1 cup of buckwheat, 2 cups of water.)

1. Thoroughly wash and drain the buckwheat. Remove any black grains.

2. In a deep, heavy pan, bring 17 fl. oz (500 ml) of water to a boil. Add the buckwheat and 1/2 teaspoon of salt. Cook until the buckwheat has absorbed all of the water. (While cooking, use a spoon to remove any foam, that rises to the top.) Cover the pan and reduce the heat to low. Let the buckwheat steam for 5-7 minutes. Turn off the heat and let it stand for an additional 10 minutes. Add 1 tablespoon of butter to taste.

3. Serve the chicken stew with the buckwheat. Sprinkle over with chopped parsley or dill to taste.

Per serving:

Energy: 695 kcal / 2909 kJ
Fat: 27,2 g
Carbohydrates: 54,8 g
of which sugars: 8,7 g
Protein: 41 g
Fibre: 6,8 g

Personal note: You can mix the chicken stew with the buckwheat, if you like. 

 

 


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