Brown Stew Chicken
Chicken browned in caramelised sugar then braised with peppers and thyme.
Renee BlazeUpdated 8/28/2026
🍲
75m
Total
35m
Prep
45m
Cook
6
Serves
Medium
Difficulty
Why this recipe works
The colour comes from burnt sugar, not from soy sauce. It is a nervy technique — the sugar has to go past golden.
Ingredients
Equipment: Dutch oven
Method
- 1Season the chicken with salt, thyme and garlic and leave 30 minutes.
- 2Heat oil, add the sugar and let it darken to a deep amber.
- 3Add the chicken and turn to coat, browning on all sides.
- 4Add onion, pepper, ketchup and stock and bring to a simmer.
- 5Cover and cook 40 minutes, then uncover 10 minutes to thicken.
Chef notes
Chef tips
If the sugar smokes hard it has gone too far — start it again rather than pushing through.
Substitutions
Thighs and drumsticks hold up better than breast in a long braise.
Storage
Fridge 3 days; improves overnight.
Reheating
Reheat covered on low with a splash of stock.
Nutrition per serving
470
Calories
38g
Protein
16g
Carbs
27g
Fat
2g
Fiber
720mg
Sodium
Values are chef estimates for one serving and will vary with brands and portioning.
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