Tomato stew with fried chicken and balsamic vinegar
A flavourful tomato and chicken stew made with a variety of fragrant herbs.
Contents
- 8 chicken drumsticks
- 2 tbsp olive oil
- 20 cloves garlic
- 6 sprigs thyme
- 2 tbsp balsamic vinegar
- a pinch of salt
- a pinch of pepper
TOMATO STEW
- 600 g tomatoes
- 100 g onions
- 150 g fennel
- 2 sprigs thyme
- 4 tbsp olive oil
- chopped fresh coriander
Use
- Coriander
Coriander
X
Coriander or cilantro is widely used in Arab cuisine. Fresh chopped coriander leaves can be added to soups, sauces, poultry or lamb dishes, and, of course, fresh salads. Fresh coriander is used similarly to parsley, but take care not to use too much, as coriander has a significantly stronger flavour.
Storage tips
Potted coriander lasts longest when kept between +4 and +8 °C. This means storage is easiest in a cool place, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep on the kitchen table or a window sill if watered properly, though not quite as long as when kept cool.
- Thyme
Thyme
X
Thyme is an extremely fragrant plant rich in essential oils. It is mainly added to foods in dried form, but can also be used fresh. Suitable for use in all kinds of soups, pastas, stews, and sauces, as well as vegetable and egg dishes. Excellent for adding flavour to meat marinades and fish. Thyme also has a number of medicinal uses It alleviates headaches, loosens phlegm, and cleans the intestines. Suitable for making tea and infusions.
Storage tips
Thyme is best stored between +4 and +8 °C. This means storage is easiest in a cool place, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep on the kitchen table if watered properly, though not quite as long as when kept cool.
Preparation
Season the chicken drumsticks with salt and pepper, fry in oil until brown on each side. Peel the cloves of garlic, add to the pan with the thyme, then roast in the oven at 150 degrees for 25–30 minutes.
Place the drumsticks in a bowl and cover with foil, keep warm. Add the balsamic vinegar and 1 tbsp water to the pan and use a wooden spoon to scrape loose any browned sections from the pan. Heat while stirring for a few minutes, until the liquid becomes thicker and stickier. The amount of sauce should be reduced by half. Pour over the chicken drumsticks.
Coarsely chop the tomatoes, peel and slice the onions. Cut the fennel into 1 cm thick strips. Chop the thyme. Heat the onion in olive oil in a pot for about 3 minutes, then add the fennel and thyme, cover with a lid, and heat for about 3 minutes. Season with salt and pepper. Add the chopped tomatoes and heat while covered for 15 minutes. As the tomatoes boil, they will turn into a delicious sauce. Add the chopped coriander and season with additional salt and pepper, if necessary. Serve with the chicken.
< back