Chicken stew

Name: Chicken stew
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp sunflower oil; 1 onion, finely chopped; 4 garlic cloves, sliced; 1 liters hot chicken stock; 1 large potato, finely grated; 1 Tbsp fresh thyme leaf; 2 teaspoons 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

Chicken stew takes around 1 hour and 5 minutes from beginning to end. This recipe serves 8. This soup has 244 calories, 12g of protein, and 9g of fat per serving. It will be a hit at your Autumn event. Head to the store and pick up parsnips, carrots, , and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you like this recipe, take a look at these similar recipes: Crock Pot Chicken & Bean Stew: A Left-Over Chicken, Chicken Stew, and Chicken Stew.

Instructions

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.

Ingredients you will need

Garlic

Potato

Herbs

Onion

Stock

Cooking Oil

Equipment you will use

Frying Pan

Wok

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.)

Ingredients you will need

Parsnip

Carrot

Whole Chicken

Leek

Equipment you will use

Frying Pan

Serve with mash and peas, if you like.

Ingredients you will need

Peas

Equipment

Frying Pan

Wok

Ingredients

Servings:

1Tbsp

sunflower oil 1

onion, finely chopped 4

garlic cloves, sliced 1liters

hot chicken stock 1large

potato, finely grated 1Tbsp

fresh thyme leaf 2teaspoons

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

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew can be paired with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Elway's Reserve Cabernet Sauvignon Wine with a 5 out of 5 star rating seems like a good match. It costs about 78 dollars per bottle.