Spezzatino Cremoso di Pollo
(Creamy Chicken Stew)
600g Boneless Chicken Thigh Fillets
1 Large Onion
4 Medium Potatoes
4 Large carrots
2 Portabello Mushrooms
1lt Whole Milk
600g Cosce di Pollo Disossate
1 Cipolla Grossa
4 Patate Medie
4 Carote Grosse
2 Funghi Portobello
1 Cavolo Navone
1lt Latte Intero
Dado di Pollo
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
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
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.
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!