Estimated reading time: 4 minutes
Cold, bitter wind here on the dike and the trees in the garden have lost their leaves. Time for a delicious stew to warm you up. The chicken in this dish gets a delicious warm and sweet taste because we add dried plums to it. And after a while of stewing, the chicken is of course buttery soft! Is your mouth watering yet? In this recipe I use red port. Did you know that port is a fortified wine? They add extra alcohol to the port so that the fermentation process is stopped early. This means that not all sugars are converted into alcohol and the port gets its sweet taste. chicken stew in a casserole chicken stew recipe

The alcohol percentage in port is also much higher, around 20 percent. The alcohol evaporates again during the stewing, but you do taste that delicious sweet port flavor in this chicken stew with dried plums.

Chicken stew with dried plums
Chicken stew with dried plums
Of course, the title doesn't do justice to all the ingredients in this stew. We also use cinnamon and bay leaf. Bay leaf is an ideal spice for a stew. He needs time to give off his taste . Also used in laurel liquorice, which gives it a nice strong taste. But also a symbol of victory, you know the comics of Asterix and Obelix?

Julius Caesar wears a laurel wreath, which symbolizes victory. A laurel bush or tree can live up to 100 years. In my garden there is also a laurel bush in a pot. It does not grow quickly, but has beautiful leaves. In addition, bay leaves are popular seasonings in the kitchen, because they add a subtle, spicy flavor to dishes. Laurel is associated with victory and glory, especially because of the link with Julius Caesar. It is a versatile plant with both culinary and symbolic value.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Chicken stew with dried plums
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Ingredients:
- 4 chicken legs
- 150 ml Red port
- 100 ml balsamic vinegar
- 1/2 bottle pumpkin
- 10 dried plums
- 10 dried apricots
- 5 toes Garlic
- 1 cinnamon stick
- 2 bay leaves
- 2 shallots
- 3 el flower
- 500 ml chicken bouillon
- salt
- peper
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We'll start with the chicken thighs. Cut off the drumstick with a sharp knife. This divides the bolt in two. Sprinkle with salt and pepper and fry them in a frying pan until golden brown on all sides.
- While the chicken is cooking, we clean the garlic and the shallots. Chop both the onion and the garlic. We peel the pumpkin with a vegetable peeler and cut into cubes.
- When the chicken is golden brown, remove it from the pan and set it aside. In the shortening that remains in the pan, we fry the garlic and the onion until translucent. Then add the plums, pumpkin and apricots and the flour and fry briefly.
- Then pour in the port, balsamic vinegar and chicken stock and stir. Add the rest of the herbs and spices and season with salt and pepper.
- Add the chicken and place the casserole on a simmering plate and let it simmer for an hour.
- Remove the bay leaf and cinnamon stick from the pan.
- Delicious bites!
Do you also love stews such as Chicken stew with prunes? Me too and I also made the following stews, just try one.
- This delicious mushroom stew with beef.
- Or this one bean stew with pork chop.
- And a favorite of mine: veal stew in tarragon sauce.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
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It seems like a delicious recipe to make, but is there an alternative for the port you use? My partner doesn't like alcohol very much.
Hi,
The alcohol basically dissipates when you cook, so you don't taste it. But you don't have to use it, it was an extra addition. So you can make this stew without it. You could also use blackcurrant juice. Gr Francine
Thanks for your comment and alternative, I'll make it for sure!
I made the stew, but I was wondering if the balsamic vinegar isn't too much. The vinegar taste continued to dominate and I was unable to neutralize it either.
I'm going to try the dish again, but only with a few spoons of balsamic vinegar.
Hi Jozephina, I think it's just a matter of taste differences, I personally really like balsamic vinegar and with the addition of over 650 ml of other liquids such as the stock and port I didn't think it was overpowering. But indeed, next time you can, for example, add a few tablespoons and see if it is to your liking, super nice that you made it! Greetings Francine
Suppose I just want to use pre-cut chicken thigh fillet instead of the legs. How many grams would you recommend?
Super tasty recipe, my kids who never want to eat pumpkin have eaten their plates completely
Very nice this!