A Classic Eurasian Chicken Stew
A classic chicken stew recipe from England flavored with Worcestershire sauce, soy sauce, cinnamon and cloves
- Serves: 3 persons
- 2waxy potatoes
- 2tablespoons cooking oil
- 3chicken leg quarters
- 2tablespoons Worcestershire sauce
- 2tablespoons soy sauce
- 1cinnamon bark
- salt, to taste
- 1teaspoon corn or tapioca starch
Step 1Peel the potatoes and cut into quarters.
Step 2In a wok or frying pan, heat the cooking oil to smoking point. Add the potatoes and fry until the edges are browned. Scoop out and set aside.
Step 3Add the chicken leg quarters, skin side down and in a single layer, to the hot oil. Cook over high heat without moving them until the skin is golden brown. Flip them over and fry to brown the opposite side.
Step 4Add the browned potatoes to the pan. Pour in the Worcestershire and soy sauces, and about a cup of water. Throw in the cinnamon bark and cloves. Bring to the boil, lower the heat, cover tightly and simmer for about 30 minutes. Taste the sauce occasionally and add salt, as needed.
Step 5Scoop out the chicken and potatoes and transfer to a serving platter.
Step 6Disperse the starch in about two tablespoonfuls of water and pour into the sauce in the pan. Cook over medium heat for about five minutes until the sauce is thick and no longer leaves a starchy sensation in the mouth. Pour the sauce over the chicken and potatoes before serving.