Simple chicken stew
Member recipe by chris210
ServingsServes 1 - 4 Portions
- (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)
- 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)
- 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!
- 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.
- 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.
- Once cooked, either ladle out and eat, or strip the chicken from the bones, mix into the stew then serve.