I recently had a good chuckle while driving to Paris. The highway that I take is always real busy with trucks, delivering goods all over Europe. Most trucks are plain, and simply have a brand name on them. But sometimes, someone has been creative, those are my favourite.
One truck in particular really made me smile. It proudly stated ‘Poultry is our Passion’, in a big bold font. Maybe I have to explain that the Dutch word for passion (passie) has a slight erotic connotation to it, which made this poultry slogan one I’d for once never pick! Which is strange, considering that poultry is in fact kind of a passion (in the non-suggestive sense) in our house.
In fact, I think I grill a chicken almost every weekend. There’s nothing easier than putting a chicken under the grill and adding a couple of potatoes. Served with a simple salad it’s such an easy meal, giving the chef some time to veg out on the couch, preferably with a glass of good red wine.
This easy creamy chicken stew is a variation on our favourite dish. Instead of using a whole chicken, my recipe uses chicken thighs, reducing cooking time by at least half an hour. Simply bake the chicken before adding the other ingredients, and the stove will do the rest!
This recipe was previously published in DUTCH, the magazine in the August 2015 issue.
- ½ tbsp butter
- 8 chicken thighs
- 400 ml (1 + ¾ cup) cream
- Splash white wine
- 2 cup tiny potatoes (no need to peel them)
- 1 cup fresh peas
- 2 carrots, diced
- 4 tsp mustard
- Optional: fresh parsley to garnish
- Season the chicken
- Melt the butter in a skillet and add the chicken
- Bake until browned on high heat, then lower the heat and add the cream and wine
- Add the tiny potatoes and let simmer for 20 minutes
- After the 20 minutes, add the vegetables and stir in the mustard
- Let simmer for another 3-4 minutes*
- Optional: garnish with fresh parsley just before serving