Brown Stew Chicken
Chicken pieces browned in caramelised sugar and stewed in a rich, thyme scented gravy. A real Sunday dinner.
- Time1 hr 20
- LevelMedium
- Costabout £4.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the chicken with the allspice, dried thyme, pepper, garlic and spring onions. Marinate for at least 30 minutes, or overnight.
- 2
Heat the oil in a large pan over a medium heat. Add the sugar and let it bubble and darken for about 1 minute.
1 min - 3
Add the chicken, skin side down, and brown for 5 minutes each side, until deep mahogany.
10 min - 4
Add the onion, red pepper, carrots, tomato purée, thyme sprigs and scotch bonnet. Pour in the water.
- 5
Cover and simmer for 40 minutes, until the chicken is tender.
40 min - 6
Mix the cornflour with 2 tbsp cold water, stir it in and simmer for 3 minutes until the gravy is glossy. Remove the scotch bonnet and serve with rice and peas.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.