Chicken Drumette Rose Stew

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Mince the onions and garlic, cut the potato, bell peppers, and carrot into bite-size pieces, and cut off only the broccoli florets.
2. Season the chicken drumettes and marinate for 15 minutes.
3. Heat olive oil in a pan over medium heat, add the minced onion and garlic and stir-fry until the onion is brown, add the white wine and cook until nearly dry, then add the bay leaf and whole tomatoes, crush them, and boil for 5 minutes.
4. Add the turmeric, coriander powder, cumin, red crushed pepper, basil powder, and oregano powder and mix, let cool slightly, then blend smooth in a blender to make the tomato sauce.
5. Cook the seasoned drumettes in a pan with butter over medium heat until golden on both sides, then remove.
6. In the same pan, stir-fry the prepared vegetables, add the cooked drumettes and tomato sauce and boil for 10 minutes, then add the heavy cream and grated Parmesan cheese and simmer until nearly dry to finish.