👨‍🍳 Instruktioner

1. 1

   In a bowl, combine chicken pieces with flour, salt, and pepper. Mix well to coat.

   💡 Proffstips: This coating helps thicken the sauce and creates a golden crust.
2. 2

   Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken in batches until golden brown on all sides. Remove chicken and set aside.

   💡 Proffstips: Avoid overcrowding the pot to ensure proper browning.
3. 3

   Add the remaining 2 tbsp olive oil to the pot. Add mushrooms and sauté until golden brown and their moisture has evaporated, about 6-7 minutes. Remove mushrooms and set aside.

   💡 Proffstips: This step concentrates the mushroom flavor.
4. 4

   Add butter to the pot. Add diced onion, carrot, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

   💡 Proffstips: This mixture is called a mirepoix and forms the flavor base of the stew.
5. 5

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it boil and reduce by two-thirds, about 2-3 minutes.

   💡 Proffstips: Deglazing adds significant flavor to the sauce.
6. 6

   Add chicken stock, thyme sprigs, and bay leaves. Bring to a simmer.

   💡 Proffstips: Tie the thyme sprigs and bay leaves together with kitchen twine for easy removal later (bouquet garni).
7. 7

   Return the chicken and mushrooms to the pot. Ensure the chicken is mostly submerged. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

   💡 Proffstips: If you prefer a saucier stew, add more chicken stock.
8. 8

   Remove the bouquet garni. If using wild mushrooms, add them now and simmer for another 10-15 minutes until tender.

   💡 Proffstips: Taste and adjust seasoning with salt and pepper.
9. 9

   Serve hot, perhaps with pap (maize meal porridge) or rice.