Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken / veggie stew. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This stew is my own creation and absolutely fabulous w/honey cornbread or potato rolls. Go to your local deli, grab an already cooked whole rotisserie chicken, some veggies, brown rice & broth and. Chicken stews are just about the most comforting comfort foods out there.
Chicken / Veggie Stew is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chicken / Veggie Stew is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have chicken / veggie stew using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chicken / Veggie Stew:
- Make ready 4 chicken drumsticks, skin on and (350g Quorn Pieces OR 350g halved brown cap mushrooms)
- Prepare 2 Brown onions, finely sliced
- Take 2 cloves garlic, finely sliced
- Take 4 sticks celery, diced
- Prepare 2 carrots, diced
- Prepare 4 medium potatoes, diced
- Prepare 300 g mushrooms, halved
- Take 150 ml white wine
- Get 1.5 L stock - 750 ml chicken stock, 750ml veggie stock if making 2 stews at once
- Get 2 rounded tablespoons tomato paste
- Get 2 tablespoons Worcestershire sauce
- Make ready 1 tablespoon dried thyme (or any woody herb)
- Prepare S&P, EVOO, 2 nobs butter
- Get 4 bay leaves
- Make ready 4 level tablespoons plain flour
- Get Crusty bread for serving
Upgrade a standard chicken soup with heart-healthy ground flaxseed. In a small bowl stir the flaxseed and broth together and add the mix to the stew stirring thoroughly. Chorizo is chicken stew's perfect partner - just ask Simon Rimmer and Lisa Faulkner. Utterly comforting and delicious, and still really easy, chicken stew never fails to please.
Steps to make Chicken / Veggie Stew:
- Heat oil and butter in a large deep frying pan. If making both chicken and veggie version, get two pans on the go and add equal butter and oil to each. You can use small saucepans if you don't have deep frying pans. Add onion, celery and garlic and fry for 3-4 minutes until softened.
- Now add the chicken / Quorn and season well. Toss on a high heat until browned. If you are using mushrooms instead of Quorn, skip this step.
- Now add the mushrooms and continue frying - the onions should be starting to caramelise. Turn the heat down and add the white wine, scraping the pan as you go.
- Sprinkle in the flour and stir rapidly, then add the tomato paste and the stock, stirring well to combine. Add the bay leaves, thyme and Worcester sauce and stir in.
- Now add the carrots and potatoes. For the chicken stew, lift the chicken to the top so the skin is above the liquid. Bring to a gentle simmer, cover and leave on stove for 45 minutes.
- Heat oven to 180C/350F. Put the stew in the hot over with the lid off and cook for a further 40 minutes until the stock has thickened and the chicken skin goes crispy. For the veggie version you can complete this thickening in the oven or on the stove with the lid off until it's your desired thickness.
- Season if necessary. Serve with crusty bread to mop up the sauce.
- Tip. This meal can be reheated on the stove top and will store in the fridge for 3 days after cooking. Only reheat the amount you're going to eat so you don't overlook the veggies.
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So that’s going to wrap it up with this special food chicken / veggie stew recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
