Claypot Chicken Leg Stew
Course: MainCuisine: Fusion CusineDifficulty: EasyServings
2-3
servingsPrep time
30
minutesCooking time
1
hourGolden seared chicken thighs and drums • Slow-baked claypot method for deep flavour • Carrot, parsnip, mushroom and aromatics • Red wine broth reduced into a silky miso sauce • Finished with fresh parsley for brightness
Ingredients
- ➡️Chicken & Vegetables:
1kg chicken legs, trimmed into thighs and drums
250g carrot, peeled, chopped
250g parsnip, peeled, chopped
60g chestnut mushrooms, quartered
1 shallot, peeled, chopped
4 garlic cloves, chopped
8g ginger, chopped
300ml water
100ml red wine
1 sprig of thyme
Ground rock salt
Ground black pepper
Rapeseed oil
- ➡️For the sauce:
1 tbsp white miso paste
1 tbsp goji berries
1 tsp tomato purée
- ➡️For garnish:
Finely chopped parsley
Directions
- Prepare the chicken
Trim the chicken legs into thighs and drums. Season with rock salt and black pepper. Set aside. - Sear the chicken
Heat a sauté pan with rapeseed oil over medium heat. Sear the chicken pieces until golden. Remove and set aside. - Cook the vegetables
In the same pan, add carrot and parsnip. Then add shallot, garlic, and ginger. Stir and fry until fragrant. Pour in 300ml water, bring to a boil, then turn off the heat. - Bake in the clay pot
Place the seared chicken into a clay pot or casserole. Pour the vegetable mixture on top, then add the red wine and thyme. Cover with a cartouche (parchment paper). Bake at 200°C (fan) for 40 minutes. - Strain the liquid
Remove the chicken, carrots, parsnips and mushrooms. Strain the remaining liquid through a sieve and keep it for the sauce. - Make the sauce
Pour the strained liquid into a pan. Add miso paste, goji berries and tomato purée. Stir and simmer until reduced by half. - Combine everything
Add the chicken and mushrooms back into the sauce. Let it reduce until slightly thickened. Return the parsnips and mix gently. - Adjust seasoning
Add chopped parsley, taste, and adjust with salt and pepper if needed. - Serve
Arrange the chicken and vegetables in a bowl. Spoon the sauce all around. Finish with a sprinkle of fresh parsley.
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