Alpine Spiced Chicken Stew

Ingredients

In this Alpine adaptation of Picante de pollo, we have incorporated ingredients and flavors commonly found in the Alpine cuisine. The original Peruvian dish is known for its bold and spicy flavors, while the Alpine version focuses on a milder spice profile with the addition of herbs and mushrooms. The use of root vegetables adds a hearty element to the stew, which is characteristic of Alpine cuisine. We alse have the original recipe for Picante de pollo, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 bay leaf 1 bay leaf
• 400ml (1 2/3 cups) chicken broth 400ml (1 2/3 cups) chicken broth
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced carrots, parsnips, and sliced mushrooms to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Sprinkle the flour, paprika, dried thyme, dried rosemary, salt, and pepper over the vegetables. Stir well to coat the vegetables with the flour and spices.
5. 5.
   Return the chicken pieces to the pot and add the bay leaf. Pour in the chicken broth and bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
7. 7.
   Stir in the heavy cream and let the stew simmer for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Remove the bay leaf before serving. Adjust the seasoning with salt and pepper if needed.

Treat your ingredients with care...

• Chicken — For a more flavorful stew, you can marinate the chicken in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• Mushrooms — Use a mix of different mushroom varieties, such as cremini, shiitake, and oyster mushrooms, to add depth of flavor to the stew.

Tips & Tricks

• To make the stew even heartier, you can add diced potatoes along with the other vegetables.
• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the stew.
• Serve the stew with a dollop of sour cream or a sprinkle of fresh herbs for added freshness.

Serving advice

Serve the Alpine Spiced Chicken Stew in deep bowls, garnished with fresh parsley or thyme leaves. Accompany it with crusty bread or fluffy mashed potatoes to soak up the delicious sauce.

Presentation advice

To enhance the presentation, sprinkle some paprika or dried herbs on top of the stew before serving. Serve it in rustic ceramic bowls or cast-iron pots for a cozy Alpine feel.