The easiest chicken stew

60 min


4 persons




0 / 5 (0 votes)



  • ½ kg of chicken pieces
  • 1 onion
  • 1 red pepper
  • 2 carrots
  • 2 cloves of garlic
  • 1 small glass of white wine
  • Borges extra-virgin olive oil
  • 2 bay leaves
  • Salt, pepper and other herbs and spices to taste
Borges extra virgin olive oil

Extra Virgin Olive Oil

Step by step

  1. Step 1

    Lightly fry the chicken pieces in a saucepan with a dash of extra-virgin olive oil over a medium heat for about 15 minutes until they turn golden brown. 

    Stir occasionally to ensure they cook evenly. When they are done, remove and put by. 

  2. Step 2

    Use the same oil to lightly fry the onion for a few minutes and then, when it has turned golden brown, add the red pepper, carrots and thinly sliced garlic. Gently fry the vegetables over a low heat for about 10 to 15 minutes. 

  3. Step 3

    Put the chicken back in the pan, add the bay leaves and mix all the ingredients together well. Add salt, pepper and any other herbs and spices that take your fancy, such as herbs de Provence, oregano or rosemary. 

  4. Step 4

    Add the white wine and leave to reduce for about 10 to 15 minutes. Add water (or chicken or vegetable stock) to cover the ingredients and cook over a low heat for about 30 minutes (the cooking time will vary depending on the size of the chicken pieces, the vegetables and the type of hob), stirring occasionally to stop it from sticking. 

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