Winter chicken stew

Chicken stew recipe

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(16 ratings)

Prep: 15 mins Cook: 45 mins - 50 mins

Easy

Serves 8

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal445
  • fat24g
  • saturates6g
  • carbs21g
  • sugars10g
  • fibre8g
  • protein36g
  • salt0.8g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, sliced
  • 1.4l hot chicken stock
  • 1 large potato, finely grated
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp fresh thyme leaf
  • 2 tsp fresh rosemary leaves
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 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
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 parsnips, halved lengthways and cut into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 leeks, well washed and thickly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • mash and peas, to serve (optional)
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

Method

  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.

  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.

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Comments, questions and tips

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lizita
9th Nov, 2014
4.05
Tasty but far too much liquid that didn't really thicken, I had to add cornflower and then bulk it out by tipping in some cous cous. Would recommend reducing stock amount to one litre, or adding a few more potatoes like another reviewer suggests.
lburey
7th Nov, 2014
5.05
This is one of my favorite recipes I make it every week. I freeze two portions for midweek meals. It makes 6 portions. I use swede instead of parsnips and add frozen pea and sweetcorn at the end. I also put a lot of grated potato in to make the sauce thick. Healthy and easy to make I love it.
ranibabe1
20th Oct, 2014
2.05
So, just eaten this and basically it is really boring! It looks pale and insipid. It certainly does not feed 8 people! Very quick and easy to make.....BUT had to spice it up!
holliehobbie
13th Feb, 2014
Really easy and tasty. Will be my new chicken stew.
Kelly Yeates's picture
Kelly Yeates
18th Nov, 2013
Truly tasty. I can not begin to describe how happy I was with how this recipe turned out. Warming and sumptuous. Delish.
bozzer
20th Apr, 2013
5.05
So quick and easy to make absolutely delicious will definitely make again

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