Dutch-style Chicken Stew

Ingredients

In this adaptation of the Filipino dish Kadon Mannok to Dutch cuisine, we incorporate traditional Dutch ingredients and flavors. The original dish typically includes ingredients like coconut milk and fish sauce, which are replaced with dairy products and Dutch herbs in this Dutch-style Chicken Stew. The cooking technique and overall concept of a hearty chicken stew remain the same, but the flavors and ingredients are adjusted to suit the Dutch palate. We alse have the original recipe for Kadon mannok, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, chopped 2 onions, chopped
• 3 carrots, peeled and sliced 3 carrots, peeled and sliced
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 250 ml (1 cup) whole milk 250 ml (1 cup) whole milk
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Add the carrots, potatoes, bay leaves, dried thyme, and dried rosemary to the pot. Stir well to combine.
5. 5.
   Return the browned chicken pieces to the pot and pour in the chicken broth and whole milk.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the chicken is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Serve the Dutch-style Chicken Stew hot with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the stew and prevent the meat from drying out during cooking.

Tips & Tricks

• To add a touch of sweetness, you can include a small amount of apple or pear slices to the stew.
• For a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Dutch-style Chicken Stew in deep bowls, allowing the flavors to meld together. Garnish with fresh parsley or chives for a pop of color and freshness.

Presentation advice

To enhance the presentation, serve the stew with a side of boiled potatoes or crusty bread. The contrasting textures and flavors will elevate the dining experience.