Lamb Stew

Using French 7 hour roast leg of lamb recipe. Cooked all in the cast iron cassorole.  Low heat & cooked over the stove for 3 hours or until the meat turned soft. 

I love it when they melts in my mouth. :) 

One day, I will try to cook in the oven for 7 hours. I have tried them in restaurant, it is really yummy!! 

Ingredients: 

1 chicken stock

2 carrots - cut chucks 

1 big brown onion - cut chuncks

3 tbsp oil 

1 leg of lamb , I cut out the meat. 

100g smoked bacon cubed

5 clove of garlic 

1 tsp of herbs du Provance. Mixed herbs

1 big tomato ( optional )

Salt & pepper to taste. 

Water 

Preparation steps :

1. Heat up the pot with oil , brown onions & bacons.

2. Add in all the ingredients. Add water until it is just enough to cover the meat. Gently bring to boil & turn to low heat & cook until the meat turned soft. Add salt & pepper to taste. 

3. Serve hot. 

Bon appétit ! 

Chin's notes. 

1. Dissolve the chicken stock in some water. Before adding to the ingredients. 

2. I like to add tomatoe as it adds colour & taste to my stew. 

3. Yet to try the actual cooking method in the oven. ;) 

Easy Chicken Stew

Didn't know what to cook for dinner tonight but I have some chicken thighs (10 pieces) in my fridge & a packet of fresh button mushrooms.

Decided to just put whatever I can find in my fridge & seasoning available for a chicken stew.  After 45 mins, a yummy pot of chicken stew! :p

Easy Chicken Stew Recipe

10 pieces of chicken thighs - I usually removed the skin because it takes me forever to remove the "hair" on the skin.

1 big brown onions - cut into 8

3 cloves of garlic with skin on & crushed 

1 packet of fresh button mushrooms - half if they are big. 

1 tbsp of light soya sauce 

1 tbsp Lea & Perrins Worcestershire sauce 

Salt to taste

1.5 tsp Herbes du Provence / mixed herbs

1 tbsp olive oil 

Water

Preparation Steps:

1. In the cast iron pot / any pot with a thick base is preferred, heat up the olive oil & add the onions & garlic. Brown the onions & garlic.

2. On high heat, add the chicken & brown a little, then add in all the seasoning. Fill up with water just enough to cover the chicken. Add in the mushrooms. Lid on & bring to boil.

3. Lower the heat to medium & let it simmer until the chicken meat is soft, takes about 30 to 45mins. 

Voilà ! 

Chin's notes: 

1. I did not pre-marinate the meat, with any seasoning, the meat will soak up the flavour during the cooking process. 

2. Herbes de Provence, a mixture of herbs. 

3. If you can't find the pre-mixed bottle, here is a link to make your own herbs. 

http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe.html