Fusion Chicken Stew

Steps

1. 1Clean the chicken thigh meat and cut into large chunks.
2. 2Place chicken in a large bowl.
3. 3Add 1/2 teaspoon of salt.
4. 4Add 1/4 teaspoon of ground black pepper.
5. 5Mix it up together and set aside in the fridge to marinate while working on the other ingredients.
6. 6Cut 150g streaky bacon into chunks. I usually keep them frozen in my fridge so I cut them when they have thawed slightly and are semi-frozen. That way, its easy to cut into pieces by cutting them like blocks.
7. 7Peel and cut 300g of potatoes into large pieces.
8. 8Peel and cut 300g of carrots into large pieces.
9. 9Cut 300g of courgettes into large pieces.
10. 10Do the same for 250g of mushrooms.
11. 11And for 1 large or 2 medium size onions.
12. 12Add 1/2 cup of flour to the chicken.
13. 13Mix well to coat the chicken evenly.
14. 14Add about 3 tablespoons of vegetable oil in a large casserole.
15. 15When the oil is smoking hot, add the chicken. If you are cooking a larger batch than this recipe or using a small casserole, do this in 2 batches so that the chicken can brown.
16. 16Turn the chicken over to brown the other side after a few minutes.
17. 17Once the chicken is browned, remove from the casserole on to a plate and set aside in a warm area.
18. 18Add the bacon to the hot casserole and stir fry constantly. Keep the heat at medium.
19. 19Keep stirring till bacon starts to brown.
20. 20When the bacon is slightly browned, add the potatoes. Keep tossing the ingredients in the casserole.
21. 21After about 3 minutes, add the carrots.
22. 22After a few minutes, add the onions.
23. 23Toss well till the onions begin to caramelise.
24. 24Add 1 heaping tablespoon of minced garlic. Toss well for 20 seconds.
25. 25Add the mushrooms. Keep tossing.
26. 26The casserole should be very dry at the base now.
27. 27Add the courgettes. Give it a good stir through.
28. 28If you prefer the courgettes to be crunchy, then add them after the stew has cooked for 15mins in the water/wine.
29. 29Then add 1 cup of wine to deglaze the casserole pot.
30. 30Add 3 cups of water.
31. 31Return the chicken to the casserole.
32. 32Add 2 pieces of dried bay leaves.
33. 33Add 1 teaspoon of ground cumin.
34. 34Add 2 tablespoons of oyster sauce.
35. 35Add 2 tablespoons of dark soy sauce.
36. 36Add 1 heaping teaspoon of sugar.
37. 37Give the ingredients a good stir and let the pot come to a soft rolling boil. Leave to cook for 1/2 hour or till potatoes are cooked. Do not cover.
38. 38When the stew is ready, add 1 tablespoon of balsamic vinegar and heat through.
39. 39The stew is now ready.
40. 40If you like your stew thick like my husband does, then add a mixture of 1 tablespoon of cornflour and 2 tablespoons of water. Stir quickly and thoroughly.
41. 41Garnish the stew with fried shallots and sliced chilli.
42. 42Serve the stew with rice or crusty bread.