Chicken stew recipe
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Chicken stew recipe

By Sara Buenfeld

Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch

  • Prep:15 mins
    Cook:50 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 445
  • fat 24g
  • saturates 6g
  • carbs 21g
  • sugars 10g
  • fibre 8g
  • protein 36g
  • salt 0.8g

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 4 garlic cloves, sliced
  • 1.4l hot chicken stock
  • 1 large potato, finely grated
  • 1 tbsp fresh thyme leaf
  • 2 tsp fresh rosemary leaves
  • 2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
  • 6 carrots, halved lengthways and cut into chunks
  • 2 parsnips, halved lengthways and cut into chunks
  • 3 leeks, well washed and thickly sliced
  • mash and peas, to serve (optional)

Method

  1. Heat the oil in your largest pan – an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.

  2. Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months – thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.

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