I made quite a few changes to Allan Suddaby’s epic recipe. I replaced 1/4 cup white wine with water, replaced 1 tsp of mild paprika with smoked paprika. Feel free to adjust either way, depending on your taste. I slice the onions so the pieces can removed. A quick way to cook the chicken was to cut it into chunks and parboil.
4 oz unsalted butter
1 1/2 cups chopped yellow onions, can be sliced
2 cloves of garlic, minced
2 tsp paprika
1 tsp smoked paprika
1 tbsp dried oregano
1/4 cup water
1 cup chopped carrots
1 cup chopped celery
1 1/2 cups chopped red pepper, can be a combination of red and green pepper
4 cups chopped Yukon gold potatoes
1 cup chopped summer squash, replace with other types of squash or omit
1/2 cup corn kernels, frozen or fresh if available
4 cups, approx, of water or chicken stock if homemade
1 lb cooked chicken breast cut into chunks
1 tbsp vinegar – white, white wine or champagne works
Kosher salt and freshly ground black pepper
Melt the butter in a heavy bottomed pot, on medium. Add onions, garlic, a generous pinch of salt or two, paprika and oregano. Sauté until onions start to turn translucent, about 10 minutes. Add the water and simmer until liquid reduces by about one-third.
Add carrots, celery, red pepper, potatoes, squash (if using) and corn. Add water or chicken stock, until vegetables are just covered. Bring to a simmer and turn down heat to medium low. Cook until vegetables are tender, 10 – 15 minutes and remove from heat.
Take out 2 cups of stew and blitz. Add back into stew.
Add chicken, herbs and vinegar. Bring to a simmer. Adjust seasoning with salt and pepper to taste. Serve with hot biscuits.
Adapted from Chicken Stew by Allan Suddaby