Tinned whole tomatoes (or 1/2 cup of tomato purée)
1/2 tin, large
Soup stock cube
Salt and pepper
1 and 1/2 teaspoons
Cut the chicken, onion, and jumbo kind oyster mushrooms into bite-sized pieces. Roughly chop the tomatoes. Coat the chicken lightly with salt, pepper, and plain flour.
Melt the butter in a frying pan and brown the chicken. Shift them to the side of the pan. Add the onion and jumbo king oyster mushrooms to the pan and quickly fry. Add the red wine.
Scrape the brown bits stuck to the bottom of the pan and transfer the content into a heavy-bottomed pot. Add the tomatoes, soup stock cube, prunes, and balsamic vinegar and cook for about 25 minutes over low heat.
I used soft prunes soaked in red wine. You can use them for making stewed pork dishes, blended juice, or eat them as-is!
You can add button mushrooms, potatoes, or green peppers to suit your taste.
Story Behind this Recipe
I saw a recipe for stewed chicken with balsamic vinegar in a cookery book. I added different vegetables and prunes soaked in red wine and I created an original stew recipe. You can also enjoy prunes soaked in red wine, added to blended juice, or use them in various dishes.
You don't have to add any vegetables. I reduced the cost by adding vegetables and mushrooms. You can omit the prunes and still make a rich, red-wine-flavoured stew. Adjust the taste by adding more salt or another soup stock cube.