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Chicken and vegetable stew recipe

Chicken and chunky vegetable stew in a baking dish

Chicken and vegetable stew recipe

Name: Chicken and vegetable stew recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
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)

Sara Buenfeld

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Serves 8

Easy

Prep: 15 mins

Cook: 45 mins - 50 mins

A star rating of 4.2 out of 5.28 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal445

low
fat24g
saturates6g
carbs21g
sugars10g
fibre8g
protein36g
salt0.8g

low

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

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A star rating of 4.2 out of 5.28 ratings

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