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Member recipe

Simple chicken stew

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(1 ratings)

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Serves 1 - 4 Portions

Not fine dining, but cheap, healthy, satisfying and easy!

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  • (feel free to add more/ less of anything)

  • 1 large onion
  • 1 handful pearl barley (or other stew mix/ grains)
  • 3 sticks celery
  • 2 potatoes
  • 1/3 swede
  • 2 carrots
  • 4 chicken thighs
  • 70g butter
  • 70g plain flower
  • 1 .5 litres chicken stock
  • mixed herbs (I use thyme and parsley)
  • 1 large bay leaf (or two small, or a bouquet garni)


    1. Preheat the oven to 150C, or as I do have the slow cooker ready. Cut up all veg and grains and throw into casserole pot. Add as much herbs + bay leaf as you like (I am very generous and do at least 2 tbs of thyme and 2 of parsley)
    2. melt butter in pan, brown the chicken on a high heat. I turn the thighs every 15 seconds to get a great brown colour and flavour! Go for gold, not brown!
    3. Put chicken in the pot with the veg. Add flower to the butter/ juices, stir into a roux. Slowly add the chicken stock bit by bit, making sure it is a smooth sauce before adding the rest. Once done add your sauce to the pot.
    4. Cook for 4 hours in the oven/ slow cooker. If using a slow cooker, cook on high. Do not convert down to medium or low, thighs need a long time at a high temperature to be their best.
    5. Once cooked, either ladle out and eat, or strip the chicken from the bones, mix into the stew then serve.

Comments, questions and tips

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7th Mar, 2015
ohhh so you cant take criticism. well i will find a better website to get my recipes of.
7th Mar, 2015
You suck! I followed your recipe to T and it's all burnt and a really good pot has been ruined! I am not following these recipes again. thanks so much for ruining it.
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