Spezzatino Cremoso di Pollo
(Creamy Chicken Stew)

Step 1


600g Boneless Chicken Thigh Fillets

1 Large Onion
4 Medium Potatoes

4 Leeks

1 Cabbage

4 Large carrots

1 Swede

2 Portabello Mushrooms

1lt Whole Milk

Plain Flour


Chicken stock

Rock Salt


600g Cosce di Pollo Disossate

1 Cipolla Grossa

4 Patate Medie

4 Porri

1 Cavolo

4 Carote Grosse

2 Funghi Portobello

1 Cavolo Navone

1lt Latte Intero



Dado di Pollo

Sale Grosso

È ora di Cucinare

First of all we have to prepare the roux. This is added to the stew at the end and makes it creamy.

  • Cut 1/2 the onion into thin slices and finely chop the mushrooms

  • Fry with a tablespoon of E.V.O oil season with a little salt and black pepper

  • When they're soft slowly sift flour over the pan and mix it into the vegetables.  When they become like a paste add the milk

  • Stir the milk well and continue to sift flour into the pan until the roux becomes very thick. Remove from heat and allow to cool down

Step 2

  • Remove the skin from the chicken fillets

  • Coat them in plain flour and shallow fry them on high heat with a little vegetable or sunflower oil

  • When one side is browned flip it over and allow to brown on other side.

  • Don't allow the chicken to cook through. When both sides are lightly browned transfer to a chopping board and dice into small chunks ready to add to the stew

Step 3

Prepariamo le verdure!

  • Peel the carrots, potatoes and swede and cut into small chunks

  • Cut the cabbage into small squares avoiding the hard part in the center

  • Cut the leeks and separate the rings

  • Finely chop the other 1/2 of the onion

  • Put all of the vegetables and chicken into a large saucepan and allow to sizzle on medium heat. Don't add any oil as it will make the stew greasy

  • When you hear the pan sizzle add enough water to reach the surface of the vegetables. To speed things up you can boil the water in the kettle first

  • Add the chicken stock cube, a handful of rock salt and 1-2 tablespoons of dried sage to taste

  • Cook on high heat until the vegetables are soft. This usually takes 20-25 minutes

  • Lastly add the roux. Now that it's cooled it should be very dense. Mix it in carefully then serve.

È Pronto!

I consigli di Melissa

  • You can use any root vegetables you like in this stew like turnips or parsnips. Check that it'll all fit into your pot first though!

  • If you want to make this dish super yummy use a good quality, organic whole milk. I notice a big difference when I use Duchy or Yeo Valley organic milk. The stew becomes much richer.

  • If you're vegetarian you can simply omit the chicken and substitute the chicken stock cube for a vegetable one. It'll be just as yummy and nutritious.

  • Make sure you have plenty of crusty bread when you serve your spezzatino!

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