Easy Tomato Chicken Stew
This is basically the easiest chicken stew in the world. I hope so anyway. I made this once for a friend who was very impressed with it and I didn’t have the heart to tell him that it’s just fried chicken with canned tomato soup.
This is for two people (plus leftovers):
- 2 pieces of chicken maryland, cut into drumsticks and thigh pieces
- 1 can of condensed tomato soup*
- 1 onion, chopped
- 2 small carrots, chopped
- 3 small potatoes, cubed
- 1 can of champignon (optional), drained and rinsed
Take a large non-stick frying pan and drizzle it with a tiny bit of oil. You won’t need a lot of oil at all because the chicken pieces will render more fat. Trim off any excess fat on the chicken pieces.
Lightly season the chicken pieces with salt and pepper. Fry the chicken on both sides until they are golden brown. This takes about 20 minutes or so. I recommend a grease splatter guard otherwise your kitchen will end up looking like it has been raining hot oil! Once the chicken pieces are browned, drain off the oil and put them aside.
In a separate pot, add a bit of oil (I just use a bit of the chicken fat) and sautée the onion, carrots and potatoes until the onion is soft. Add the chicken pieces and the mushrooms. Add the tomato soup and a can of water. Stir, bring to boil and simmer for 30 minutes (stir occasionally) or until the chicken is tender. Remember that the vegetables and chicken will give up some more juice so don’t be too tempted to add too much water.
I serve it up with some steamed broccoli and cauliflower and some fresh foccacia. It’s very easy and yummy. It’s pretty good reheated too.
* I use the condensed tomato soup that requires 1:1 dilution. Check the instruction on the can. If the tomato soup doesn’t need diluting then you will need two cans of them.
