Fusion Chicken Stew Recipe

Cut the 150 grams of streaky bacon into chunks. If your bacon is slightly frozen, it's often easier to slice it into even pieces.

Peel and cut the 300 grams of potatoes and 300 grams of carrots into large pieces. Cut the 300 grams of courgettes and 250 grams of mushrooms into similar large pieces. Finally, chop the 2 medium onions.

Heat about 3 tablespoons of vegetable oil in a large casserole over high heat until it's shimmering and just starting to smoke. Add the floured chicken in a single layer. If your casserole is small or you're doubling the recipe, brown the chicken in two batches to avoid crowding the pan, which can steam the chicken instead of browning it.

Cook for a few minutes until one side is deep golden brown, then flip and brown the other side. Once the chicken is well-browned all over, remove it from the casserole and set it aside on a plate in a warm spot.

Reduce the heat to medium and add the bacon to the hot casserole. Stir constantly until the bacon starts to brown and crisp slightly. Then, add the potatoes, tossing them with the bacon.

After about 3 minutes, stir in the carrots, then add the onions after a few more minutes. Continue tossing until the onions begin to caramelize and soften. Stir in 1 heaping tablespoon of minced garlic and cook for another 20 seconds, until fragrant.

Add the mushrooms and keep tossing until they release their liquid and the base of the casserole looks dry again. Finally, stir in the courgettes.

Pour in 1 cup of white wine to deglaze the casserole, scraping up any browned bits from the bottom of the pot. Add 3 cups of water, then return the browned chicken to the casserole.

Stir in 2 dried bay leaves, 1 teaspoon of ground cumin, 2 tablespoons of oyster sauce, 2 tablespoons of dark soy sauce, and 1 heaping teaspoon of sugar. Stir everything together and bring the pot to a soft rolling boil.

Reduce the heat to a simmer and cook uncovered for 1/2 hour, or until the potatoes are tender when pierced with a fork.