Slow-cooked chicken stew with garlic and peas

This slow-cooked chicken stew with garlic and peas is a comforting dish perfect for cozy dinners. Tender chicken thighs simmer gently with carrots, celery, bacon, and aromatic herbs in a rich, creamy sauce. Each portion is topped with a golden, flaky puff pastry lid that adds a delightful crunch and beautiful presentation. Finished with fresh parsley for a touch of brightness, this hearty meal combines rustic flavors with elegant flair — ideal for family gatherings or special occasions.

Ingredients:

• 5 chicken drumsticks
• 7-8 carrots
• A generous handful of celery stalks
• 2 heads of garlic
• 400g sour cream
• 250g bacon
• 2 large onions
• 1 sheet of puff pastry
• 400g frozen peas
• 3-4 large tablespoons of flour
• 1 large glass of white wine
• 1.5 liters chicken stock (If you don’t have homemade or store-bought stock, you can save broth from boiling vegetables or meat for other recipes by freezing it in labeled bags. Alternatively, you can prepare stock by boiling 3 cubes of concentrated chicken broth—preferably organic or low-sodium—in 1.5 liters of water.)
• Pepper and thyme to taste
• Optional garnish: a bunch of finely chopped parsley

Preparation:
Peel and dice the carrots into small cubes. Peel the onions and slice them into thin strips. Cut the celery stalks into small cubes. Peel the garlic cloves but leave them whole.

In a large pot (one that can also go into the oven), heat a few generous tablespoons of olive oil. Sear the chicken drumsticks for a few minutes on each side until they are lightly browned. Once browned, remove the drumsticks and set them aside on a plate.

In the remaining oil, add the carrots, celery, and onions to the pot and sauté for a few minutes. Then, add the bacon and continue cooking for a few more minutes. Pour in the wine and the chicken stock, and return the chicken drumsticks to the pot. Finally, add the garlic cloves, pepper, and a pinch of thyme.

Cover the pot with a lid and place it in a preheated oven at 170°C (340°F) for 2 hours.

Prepare five small ovenproof dishes on a baking tray. In a small bowl, beat one egg. Roll out the puff pastry on a flat surface, then use one of the small dishes as a template to cut out five circles. In the center of each circle, cut a hole about 1 cm in diameter. (You can use the leftover pastry to create decorative shapes for garnish.)

After the two hours are up, take the pot out of the oven (keep the oven on). Place one chicken thigh into each small dish, then return the pot to the stove. Add the cream, peas, and flour to the pot, stirring well to avoid lumps. Let it cook for about 5 more minutes, then turn off the heat.

Ladle about two scoops of the sauce over each chicken thigh in the small dishes, filling them generously. Place the puff pastry “lids” over each dish, threading the end of the chicken bone through the hole in the pastry, making sure the pastry sticks well to the edges of the dish. Brush each pastry lid with the beaten egg.

Put the dishes back in the oven and bake for about 25 minutes until the pastry is golden and cooked through.

If you try the recipe, let me know how you liked it! 😊

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