I am getting more and more fixated with fast and easy recipes. Surprisingly for the husband and my friends who know me, I was probably someone who could not have reached a culinary hiatus. At least P still believes I have mystery remaining in my spice bottles. But I am exhausted from all the time-taking, involved cooking I had been hitherto doing. Hence this Chicken Stew which essentially is a Bengali recipe but without all those complicated spices.
The Calcutta Chicken Stew is a comfort food which you can have in your PJs, snuggled in your couch with some fresh bread.
I used about six chicken drumsticks, skinless. I roughly chopped a medium size red onion. Diced vegetables like cauliflower, potato, carrot, and broccoli. Snipped off the ends of green beans and cut them in halves.
Heat butter (unsalted) in a large saucepan or soup pot over medium heat. Add the onions and sauté them for 5 minutes. Add the chicken drumsticks (you can even use thigh portions or pieces of lamb). Cook until the chicken browns.
Add half cup of sweet baby peas. I did not add them while cooking the stew as I wanted them to retain their green and not get mashed up with the other hardy vegetables.