[Recipes] Mary Berry's 'perfect' one-pot chicken stew recipe is an easy winner for a quick dinner
Copyright Source：
Yueke
Fri, Jun 28, 2024
PHOTO: Yueke
This hearty meal is perfect for busy days.
Most of us don't want to spend more time than we have to in the kitchen, especially when we all lead busy lives that mean we have a hundred other things we'd rather be doing than making dinner. But thankfully, if you have a busy Saturday ahead of you, or you're looking to plan a tasty midweek meal for next week, Mary Berry has you covered with a quick and easy one-pot fricassee.
The former Great British Bake Off judge said she makes the tasty chicken stew as a "midweek supper," and it can be made up to one day in advance, meaning you could make it this weekend to kickstart your week. What's more, it only takes 20 minutes to prepare and can be slowly cooked in the oven.
Mary shared her recipe in her cookbook, and said: "We often have friends round for a midweek supper and this is a perfect dish to make ahead. We like chicken thighs, skinned but left on the bone for full flavour, but you could also use skinned chicken breasts."
Ingredients
You will also need a frying pan with a lid or an ovenproof casserole dish to prepare the dish.
Method
First, preheat the oven to 160C, or gas mark 3. Then, start by cutting the onions into wedges, slicing the fennel bulbs into thick slices, and chopping the tarragon. Set all this to one side and add oil to your pan and heat it until hot, before seasoning your chicken with salt and pepper and searing it quickly in the pan.
Remove the chicken from the pan and set it to one side. Add the onions and fennel to the pan and cook for roughly five minutes, stirring occasionally so the vegetables cook evenly. Pour in the sherry and let it boil on a high heat until the liquid has reduced by half, then pour in the chicken stock and return the chicken to the pan.
Bring the mixture to a boil, cover the pan with a lid, and then transfer it to the oven. Cook the mixture for 45 minutes, or until the chicken is cooked and tender. If you're using chicken breasts instead, it'll only take around 30 minutes. Two minutes before the mixture comes out of the oven, add the cornflour in a small bowl with a little cold water and stir until you have a smooth paste.
Transfer the pan with the stew mixture back onto the hob, then stir in the creme fraiche and then add the cornflour paste. Stir on a high heat until the sauce has thickened. Add in the tarragon, sugar, and lemon juice, then season once again to preference.
Most of us don't want to spend more time than we have to in the kitchen, especially when we all lead busy lives that mean we have a hundred other things we'd rather be doing than making dinner. But thankfully, if you have a busy Saturday ahead of you, or you're looking to plan a tasty midweek meal for next week, Mary Berry has you covered with a quick and easy one-pot fricassee.
The former Great British Bake Off judge said she makes the tasty chicken stew as a "midweek supper," and it can be made up to one day in advance, meaning you could make it this weekend to kickstart your week. What's more, it only takes 20 minutes to prepare and can be slowly cooked in the oven.
Mary shared her recipe in her cookbook, and said: "We often have friends round for a midweek supper and this is a perfect dish to make ahead. We like chicken thighs, skinned but left on the bone for full flavour, but you could also use skinned chicken breasts."
Ingredients
You will also need a frying pan with a lid or an ovenproof casserole dish to prepare the dish.
Method
First, preheat the oven to 160C, or gas mark 3. Then, start by cutting the onions into wedges, slicing the fennel bulbs into thick slices, and chopping the tarragon. Set all this to one side and add oil to your pan and heat it until hot, before seasoning your chicken with salt and pepper and searing it quickly in the pan.
Remove the chicken from the pan and set it to one side. Add the onions and fennel to the pan and cook for roughly five minutes, stirring occasionally so the vegetables cook evenly. Pour in the sherry and let it boil on a high heat until the liquid has reduced by half, then pour in the chicken stock and return the chicken to the pan.
Bring the mixture to a boil, cover the pan with a lid, and then transfer it to the oven. Cook the mixture for 45 minutes, or until the chicken is cooked and tender. If you're using chicken breasts instead, it'll only take around 30 minutes. Two minutes before the mixture comes out of the oven, add the cornflour in a small bowl with a little cold water and stir until you have a smooth paste.
Transfer the pan with the stew mixture back onto the hob, then stir in the creme fraiche and then add the cornflour paste. Stir on a high heat until the sauce has thickened. Add in the tarragon, sugar, and lemon juice, then season once again to preference.
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Failing to brush our teeth properly can lead to not only discoloration but also a host of other dental problems. Skipping what should be a twice-daily ritual can cause the build-up of plaque, which can harden into bacteria-laden tartar. Over time, excess acids can erode tooth enamel, exposing the yellowish dentin beneath. Additionally, without regular brushing, stains from food, beverages, and tobacco can adhere to your once pearly whites, further contributing to discoloration and a yellowish appearance.
Here, dentist Dr. Ferakh Hamid discusses the one mistake many people make that can lead to tooth discoloration and how to avoid it.
**Wetting the Toothbrush Before Brushing**
“Before you start brushing, it's a good idea to wet your toothbrush. This simple step makes it easier to spread the toothpaste all over your teeth, making cleaning more effective.
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“Brushing your teeth in certain ways, like without water or right after eating acidic foods, might actually make them look less white over time. Dry brushing might seem effective for removing surface stains initially, but without water, toothpaste doesn't spread well, leading to dull teeth.
