Time for a stew

Nostalgic slow cooking is extra cosy on cold winter days. The taste of most of those dishes is better the following day.

Cut a good quality chicken in pieces. The legs, wings and breasts are perfect for a stew for 3-4p. The leftover can be used for a stock, or can be baked in the oven and still give enough meat for a chicken salad for 1 (2)p.

Bake the chicken in a mixture of olive oil and butter. Spice the chicken with pepper and salt, or some chicken herbs. Bake on each side. Remove the chicken. Bake in the same pan 3 chopped onions and 4 chopped garlic cloves. Stir and add 1 table spoons of flower. Bake shortly. Deglaze with 375ml of dry white wine. Allow the wine to evaporate. Put the chicken back in the pan. Add 3 branches of fresh rosemary, 3 bay  leaves and 3 sage leaves. Cover the chicken with chicken stock. Cook on a low fire. Stir occasionaly with a wooden spoon on the bottom of the pan. If the dish is served the following day, stop the cooking process after 30 mins. Reheat and continue the cooking process before serving.

Bake a mixture of mushrooms in a mixture of butter and oil until done. Mix chicken and mushrooms with simply boiled potatoes and some fresh parsley.

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