Recipe - Stewed Chicken

RECIPE Chicken ... stew, I guess [click to enlarge] ---------------------- ꕤ ---------------------- JJJ Ingredients [adaptable] Onion, finely diced Garlic, crushed Used fresh: Thyme, finely diced Rosemary, finely diced Sage, finely diced Used dry: Basil - good pinch Oregano - good pinch 2 teaspoon flour (a good sprinkle) 3/4 cup white wine Black pepper, freshly ground - lots   chicken - cut to bite-size (used x3 chicken breasts, but thigh is nicer) x2 tins cannellini beans (or less ... I like beans) (these are creamy Italian white beans) potatoes - large bite-sized pieces (microwave) carrots - diced smallish Corn, fresh - scraped off cob capsicum - diced Stock - used chicken stock powder used about 3.5 cups water  - use eye, feel, experience to estimate (water depends on mass of ingredients overall) ---------------------- ꕤ ---------------------- Method Onion/Garlic Fry onion in small amount of oil. Add garlic, when onion is on it's way to being done Add garlic, when onion nearly done. (crushed garlic won't need long) Once done, tip into clean bowl & set aside. Chicken Add oil for browning chicken (not too much). Lightly brown chicken (in batches if lots of chicken). Tip out each browned batch into clean bowl. Gravy Base On final batch, throw in the onion/garlic mix. Sprinkle with couple generous tsp flour (or more, judge). Cook off flour, scraping bottom of pot. Wine Throw in 3/4 cup white wine. Stir, scraping bottom (forms a gravy). Keep stirring & scraping & cook off alcohol, reducing somewhat. Stock Throw in hot water (from kettle) - use measuring jug. Add stock powder (to match water measure added). (I use a rough 1tsp per cup, but I go by eye - not exact - err on side of caution (b/c salt content & eventual reduction liquid)) Add good amount of fresh ground pepper Stir all through, make sure nothing caught on base. Vegetables A Throw in: diced carrots beans cook off Potato Microwave potato pieces (for convenience) - nearly done. Throw in potato. Allow to cook off. Vegetables B Final about 10-15 mins or so before finish, add: fresh corn - single (or more if desired) capsicum  - small handful frozen peas - handful frozen green beans - couple of good handfuls Turn up heat to bring up temperature again, then turn down & simmer for 10mins or so. serve with pasta or rice, or just crusty bread (we're having pasta  ... not so much into that, would rather rice) ---------------------- ꕤ ---------------------- COMMENT *Should not need additional salt, if using commercial stock powder. *Measurements aren't strict, adapt to preference etc. *Go easy on the wine ... I've adjusted to 3/4 cup here (1 cup might be a tad too much).  *Measurements here are handfuls & ordinary spoons (I couldn't be bothered with tiny exact measures) - I throw in what I think, based on prior experience (I guess). I prefer a thick gravy result (rather than too soupy), but I maybe could have done with little more liquid (or pulling it off stove sooner.  Was slack about monitoring ... on internet instead.). All of the above is adaptable:  vegetables can be what you want. Even the meat & wine is 'switchable' - eg. can use beef & red wine instead, for a different result (but same basic idea). Recipe was adapted from a Jewish chicken (on the bone pieces) recipe that goes in the oven for about an hour and a half in total  (but I couldn't be bothered with the oven, stove top worked for me -- just add more liquid for stove-top). As I used chicken breast, it doesn't really need much cooking at all -- particularly as it is browned in advance.   Just enough to get all the flavours through and a nice gravy happening. It tastes really good. ꕤ