CookEat Recipe
Chicken Stewed with Cauliflower, Mushrooms and Peas
Jointed chicken gently stewed with small onions, cauliflower, mushrooms and peas until the meat and vegetables are tender.
Method
Steps
Step 1
Keep raw chicken apart from ready-to-eat produce. Pat dry, divide at the joints if starting with a whole bird, and season with salt and pepper. Put the chicken pieces and one cup water in a broad 5 L covered pot; bring to a gentle simmer.
Step 2
Cover and stew gently for about 25 minutes, turning the pieces once and adding only a splash of water if the pot becomes dry. Add the peeled whole onions and simmer 10 minutes more.
Step 3
Add cauliflower and mushrooms. Cover and cook another 12–18 minutes until the cauliflower is just tender and the thickest chicken pieces reach 74 °C away from bone. Add the peas for the last 3–5 minutes until hot and tender; extend cooking if any chicken piece is below temperature.
Step 4
Transfer the chicken and vegetables to a broad serving platter and spoon over just enough pan juices to moisten. Serve hot while the cauliflower remains in florets and the peas are distinct.
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