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Video: Broccoli Ragout With Chicken. Step-by-step Recipe With Photo
Chicken Broccoli - A delicious stew with potatoes, chicken fillets and a variety of vegetables in a thick gravy. It is very convenient to cook it in a large brazier. Put all the ingredients in layers, fill with sour cream sauce and leave on the stove for about 45 minutes. During this time, the potatoes will become soft, the meat - tender, and the vegetables will be saturated with each other's juices and aromas. You can cook broccoli stew with chicken on the stovetop or in the oven, do as you like.
It's important not to add cauliflower and broccoli to the stew at the same time as the rest of the ingredients. These delicate cabbage varieties cook quite quickly, so you shouldn't overcook them, they can just turn into puree.
- Cooking time: 60 minutes
- Servings: 4
Ingredients for Chicken Broccoli Stew
- 500 g chicken fillet;
- 250 g broccoli;
- 300 g potatoes;
- 60 g onions;
- 3 cloves of garlic;
- 200 g carrots;
- 200 g of white cabbage;
- 150 g cauliflower;
- 100 g bell pepper;
- 120 ml sour cream;
- 20 g wheat flour;
- vegetable oil for frying, salt, black pepper, bay leaf, paprika.
Cooking broccoli stew with chicken
To make this stew, you will need a broiler or wide, heavy-bottomed saucepan. Pour 2 tablespoons of any refined vegetable oil into it. Then put the peeled potatoes, cut into large cubes.
Chop the white cabbage into thin strips, add to the roasting pan. The thinner the cabbage is sliced, the better, because of all the stew ingredients, it takes the longest to cook.
Heat a tablespoon of vegetable oil in a frying pan, fry chopped carrots, finely chopped onion and crushed garlic cloves for 6 minutes. Add fried vegetables to potatoes and cabbage.
Cut the chicken fillet into small cubes or long strips across the fibers. Fry for 3-4 minutes in a pan after carrots and onions, spread a layer of chicken meat on the vegetables. You can use boneless, skinless chicken thighs instead of breast fillets.
In a bowl, mix with a whisk or fork fat sour cream, wheat flour, salt to taste (7-8 g of fine salt is usually put on this amount of ingredients) and 100 ml of cold water or chicken broth. When the mixture becomes homogeneous, without lumps, pour it into the roasting pan. We put on the stove, close tightly, after boiling, reduce the heat, cook for 25 minutes.
While the potatoes are stewed with meat, prepare the rest of the vegetables. Cut a pod of sweet bell pepper into thick rings. We disassemble broccoli and cauliflower into small inflorescences.
Put pepper, broccoli and cauliflower on top of the chicken.
Add a little more salt, freshly ground black pepper, ground paprika and two bay leaves. Close the brazier with a lid again.
Cook over low heat for about 20 minutes. There is no need to stir the ingredients, as the tender vegetables on top can fall apart.
Serve hot broccoli stew with chicken to the table, sprinkle with fresh herbs and ground pepper to taste.
The broccoli stew with chicken is ready. Bon Appetit!