Step 1

Clean the chicken thigh meat and cut into large chunks.

Step 2

Place chicken in a large bowl. Add 1/2 teaspoon of salt.

Step 3

Add 1/4 teaspoon of ground black pepper.

Step 4

Mix it up together and set aside in the fridge to marinate while working on the other ingredients.

Step 5

Cut 150g streaky bacon into chunks. I usually keep them frozen in my fridge so I cut them when they have thawed slightly and are semi-frozen. That way, it’s easy to cut into pieces by cutting them like blocks.

Step 6

Peel and cut 300g of potatoes into large pieces.

Step 7

Peel and cut 300g of carrots into large pieces.

Step 8

Cut 300g of courgettes into large pieces.

Step 9

Do the same for 250g of mushrooms.

Step 10

And for 1 large or 2 medium size onions.

Step 11

Add 1/2 cup of flour to the chicken.

Step 12

Mix well to coat the chicken evenly.

Step 13

Add about 3 tablespoons of vegetable oil in a large casserole.

Step 14

When the oil is smoking hot, add the chicken. If you are cooking a larger batch than this recipe or using a small casserole, do this in 2 batches so that the chicken can brown.

Step 15

Turn the chicken over to brown the other side after a few minutes.

Step 16

Once the chicken is browned, remove from the casserole on to a plate and set aside in a warm area.

Step 17

Add the bacon to the hot casserole and stir fry constantly. Keep the heat at medium.

Step 18

Keep stirring till bacon starts to brown.

Step 19

When the bacon is slightly browned, add the potatoes. Keep tossing the ingredients in the casserole.

Step 20

After about 3 minutes, add the carrots.

Step 21

After a few minutes, add the onions.

Step 22

Toss well till the onions begin to caramelise.

Step 23

Add 1 heaping tablespoon of minced garlic. Toss well for 20 seconds.

Step 24

Add the mushrooms. Keep tossing.

Step 25

The casserole should be very dry at the base now.

Step 26

Add the courgettes. Give it a good stir through.

Step 27

If you prefer the courgettes to be crunchy, then add them after the stew has cooked for 15mins in the water/wine.

Step 28

Then add 1 cup of wine to deglaze the casserole pot.

Step 29

Add 3 cups of water.

Step 30

Return the chicken to the casserole.

Step 31

Add 2 pieces of dried bay leaves.

Step 32

Add 1 teaspoon of ground cumin.

Step 33

Add 2 tablespoons of oyster sauce.

Step 34

Add 2 tablespoons of dark soy sauce.

Step 35

Add 1 heaping teaspoon of sugar.

Step 36

Give the ingredients a good stir and let the pot come to a soft rolling boil. Leave to cook for 1/2 hour or till potatoes are cooked. Do not cover.

Step 37

When the stew is ready, add 1 tablespoon of balsamic vinegar and heat through.

Step 38

The stew is now ready.

Step 39

If you like your stew thick like my husband does, then add a mixture of 1 tablespoon of cornflour and 2 tablespoons of water. Stir quickly and thoroughly.

Step 40

Garnish the stew with fried shallots and sliced chilli.

Step 41

Serve the stew with rice or crusty bread.