I was clearing out my fridge and freezer with leftover vegetables. And I found my frozen mushroom sauce (from my previous mushroom toast recipe). I thought why not make something outta them? This stew is largely inspired by the German Sauerkraut Potato Sausage Soup.
I was supposed to cook this in my slow cooker, but quite sadly, it is too small to fit the ingredients. Lol! Anyway, feel free to switch out the ingredients if desired. This is in fact a leftover stew, or rather clear out the fridge stew. Most importantly, is to sear the meat 1st before adding it to the stew.
By doing so, not only the flavors will be stacked, but it will also give the stew a bit of that aromatic funk. On a side note, try not to keep the hot sauce. Trust me, it works really well in this sauerkraut stew. Perhaps even balances out everything.
Ingredients:
(Serve 8)
Chicken Thigh Boneless Preferably with Skin, 4
Sea Salt, Pinch
White Pepper, Pinch
Hot Sauce, For Marinating
Chicken Stock, 1L
Grapeseed / Sunflower Canola / Peanut Oil, For Searing
Yellow Onion Finely Sliced, 1
Carrots Obliqued, 2
Garlic Finely Minced, 3 Cloves
Leeks Coarsely Sliced, 2
Yukon Gold Potato Wedged, 1
King Oyster Mushrooms Shredded, 6
Mushroom Sauce Homemade, 150g (Optional)
Sauerkraut Homemade, 600g
Parsley Corasely Chopped, A Handful
Equipment:
Cast Iron Skillet / Pan
Sauce Pot
Heavy Sauce Pot
Directions:
Please visit my "How To Make Sauerkraut" page for the recipe.
Please visit my "Mushroom Toast" page for the mushroom sauce recipe.
Season chicken with salt, pepper and hot sauce on both sides.
Set aside for 30 mins to 1 hr.
As usual, I like to add my vegetable scraps to the chicken stock.
Bring it up to a simmer and cook for 3 to 5 mins.
Cover and set aside to infuse for 10 mins.
Drain and discard the residue.
In a skillet over medium heat, add oil.
Once the oil is heated up, sear the chicken, skin side down until browned on both sides.
Remove from heat and set aside to cool down.
In the same skillet over medium heat, add onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in carrots and saute to combine well.
Next, add garlic, leeks and potato.
*I like to keep the skin of the potato on.*
Saute until well combined.
Deglaze with some of that stock.
Remove from heat and set aside.
In a large heavy sauce pot, add the remaining stock and another 500ml of water.
Once the chicken is cooled enuff to handle, coarsely dice and transfer to the stock, including all the juices.
Followed by the shredded mushrooms, mushroom sauce (if using) and all the vegetables from the skillet.
*To shred the king oyster mushrooms, trim off the heads and ends, and shred the mushrooms with a fork.*
Drain the sauerkraut, wash thoroughly and squeeze out as much juice as humanly can.
*You can skip the steps, I personally find that the sauerkraut is too tangy and might overpower everything.*
Transfer the sauerkraut to the stew.
Bring the heat up to medium.
Stir to combine well and bring it up to a simmer.
Turn the heat down to low, cover and cook for 30 to 45 mins.
*Stir occasionally to prevent burning.*
The stew should reduce by 1/4.
The potato and carrots should be fork tender as well.
Final taste and adjust for seasoning with salt, pepper and hot sauce.
Give it a final stir.
Transfer to individual serving bowls.
Garnish with parsley.
Serve immediately.
Super nourishing...
Hope you'll give this a try...
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