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Winter chicken stew

Chicken stew recipe

A star rating of 4.3 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8

Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
low inkcal445
fat24g
saturates6g
carbs21g
sugars10g
fibre8g
protein36g
low insalt0.8g
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Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 4 garlic cloves, sliced
  • 1.4l hot chicken stock
  • 1 large potato, finely grated
  • 1 tbsp fresh thyme leaf
  • 2 tsp fresh rosemary leaves
  • 2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
  • 6 carrots, halved lengthways and cut into chunks
  • 2 parsnips, halved lengthways and cut into chunks
  • 3 leeks, well washed and thickly sliced
  • mash and peas, to serve (optional)

Method

  • STEP 1

    Heat the oil in your largest pan – an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.

  • STEP 2

    Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months – thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.

Recipe from Good Food magazine, March 2013

Goes well with

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A star rating of 4.3 out of 5.21 ratings
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