Grandmother's Chicken Stew
As a child, visiting my grandmother meant delicious meals, and my favorite was "chicken stew"! I loved having it with bread.
I never managed to get the recipe from my grandmother, and that amazing taste stayed with me. This past summer, during a visit to my mother-in-law, she served a similar dish that immediately brought back memories. I eagerly listened and watched her prepare it. I recreated the recipe and shared it here to ensure it isn't lost to history, especially for my future nieces and nephews.
Heat the oil in a saucepan with a thick bottom, ideally a stew pot.
Add the chicken in small, well-washed, and drained pieces.
Stir occasionally until the liquid evaporates and the chicken slightly browns.
Meanwhile, finely chop the onion.
Sauté it in a bit of oil until softened.
As it starts to brown, add finely chopped tomatoes either by hand or with a blender.
Stir and cook thoroughly until the tomatoes soften.
When the meat is browned, pour the tomato sauce into the pot and stir well.
Add enough boiling water to cover the meat.
Optionally, add diced potatoes to serve as a side dish along with the meat.
Include the bay leaf.
Once it boils, reduce to low heat, cover the pot, and simmer for 30 minutes.
If using an older chicken, boil the meat until tender before adding potatoes, then cook another 30 minutes.
Mix 2 tablespoons of flour with half a cup of water, ensuring there are no lumps.
Pour this mixture into the sauce to thicken and creamify it.
If a thicker sauce is desired, repeat the flour mixture.
Stir, season with salt and pepper, simmer for about 5 minutes, then turn off the heat.
Enjoy your delicious stew, served with pleasure!
Bon appétit!
