Most of my stews use bone-in chicken thighs, which require time to simmer. But sometimes, when time is tight, I use boneless chicken fillets, diced up and pre-marinated, and saute them separately from the stewed vegetables, which will take a much shorter time to cook. I managed this, including prep work, but excluding marinating time, in just half an hour. A godsend when you're sick, but nothing but a steaming bowl of homemade chicken stew would do.
Ingredients (feeds 4 pax):
1 yellow onion, minced
4 cloves garlic, minced
5-6 strips streaky bacon
2 medium carrots, diced to 1" cubes
500 gm white button mushrooms, sliced
2 green zucchini, diced to 1" cubes
1 cup dry white wine (I used a chardonnay)
4 cups chicken stock
2 tbsp olive oil
Marinate 500gm chicken fillet, diced, for at least 1 hour:
1 lemon, zest and juice
4 garlic cloves, minced
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried oregano
freshly ground black pepper
1) Fry bacon in olive oil till crispy, drain, break up into little crisps, and set aside.
2) Using 2 tbsp of the bacon-infused olive oil, fry onions will caramelised.
3) Add garlic, and fry till fragrant.
4) Add carrots, and fry till softened.
5) Add mushrooms, and fry till softened.
6) Add white wine, and reduce by half.
7) Add chicken stock, heat to a boil, and lower to a simmer till vegetables are softened, about 15 minutes.
8) Transfer to stewing pot, and add zucchini in the last 5 minutes before serving.
9) In a separate pan, fry chicken.
10) Add chicken to the stewed vegetables and broth, just before serving, and top with bacon crisps.