Quick Chicken Stew

Posted 2018-04-14 by Red Solace ⇒ follow

It's coming to the end of the week and the cupboards are looking pretty bare. I managed to whip up this warming stew with what I had left in the kitchen. Feel free to add more ingredients such as butternut squash, mushrooms and celery for a real hearty supper.

Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 4

Ingredients
4 chicken legs
900ml vegetable stock
2 medium onions
4 cloves of garlic
2 large carrots
4 medium potatoes
1 tbsp mustard powder
2 tbsp tomato puree
3 tbsp plain flour
1 heaped tbsp thyme
3 tbsp olive oil
20g butter
A dash of Worcestershire sauce
Salt
Pepper

Method

Season the chicken legs with salt and pepper and fry in a large pan with 1 tbsp oil and butter until golden on both sides.

Fry the chopped onions in a large pot with the remaining oil until soft. Add a sprinkle of thyme.

Make the stock and pour onto the onions. Add the chicken pieces, bring to a boil then simmer.

Chop the carrots into batons, slice the garlic thinly and add both to the pot along with the thyme, tomato puree and mustard powder.

Cover and leave to simmer for 10 minutes. In the meantime peel and chop the potatoes ( I chopped my potatoes in half. If you have large ones, chop them into quarters).

Add the potatoes along with a dash of Worcestershire sauce.

Next spoon out approx 200ml of the stock from the pot into a small bowl. Gradually whisk in 3 tablespoons of flour.

Stir the mixture back into the pot gradually and leave to simmer and thicken for around 30-40 minutes.