This dish is incredibly similar to a stew recipe since of the combination of vegetables and a chicken, beef or lamb, but it is finished off in the oven rather than on the stove top rated or in a slow cooker. The dark meat chicken provides the dish a stronger flavor than would be had with chicken breast or other white meat chicken. The dish is alot more hearty than even a stew since of the absence of added water. It is alot more like a roasted meat and vegetable dish.
To convert this recipe to a stew, you could add a cup or two of water. You might possibly have to adjust the quantity of water to get the consistency you want. If you favor beef, pork or lamb, any of these meats could possibly be implemented in place of the dark meat chicken.
If you favor vegetarian, then by all signifies go all vegetarian. If you decide to go this route, you should possibly dredge the vegetables in flour (as you would the chicken or the other meats), then saute' them prior to finishing the cooking. The vegetables themselves should give enough water, but if you would favor a soupier dish the add stock or water prior to going to the simmer stage. .
The recipe will taste incredible whichever way you do it..
Ingredients.
2 skinless, boneless chicken thighs
2 tablespoons olive oil
2 bell peppers, de-stemmed, seeded, and cut into strips
2 yellow onions, peeled and chopped
1 stalk Celery, chopped
1 carrot, peeled and chopped
1/four cup all purpose flour
1/2 teaspoon salt
1/eight teaspoon pepper
Instructions.
1 - Mix the salt and pepper with the flour and put on a plate.
2 - Dredge the chicken thighs in the mixture till coated all more than, then shake off the excess.
three - Saute' in a cast iron or other oven proof skillet till browned.
four - Add the vegetables, cover, and simmer for 15 minutes.
five - Uncover and put the skillet in an oven preheated to 425 degrees Fahrenheit for 20 minutes.
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