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Simple chicken stew

By chris210 (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Makes Portions
Not fine dining, but cheap, healthy, satisfying and easy!


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


  • STEP 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)
  • STEP 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!
  • STEP 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.
  • STEP 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.
  • STEP 5
    Once cooked, either ladle out and eat, or strip the chicken from the bones, mix into the stew then serve.

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