Winter chicken stew
Winter chicken stew is a gluten free, dairy free, and whole 30 recipe with 8 servings. One serving contains 244 calories, 12g of protein, and 9g of fat. For $1.26 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food has 349 fans. It works best as a side dish, and is done in about 1 hour and 5 minutes. If you have carrots, chicken stock, garlic cloves, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. With a spoonacular score of 82%, this dish is spectacular. Try Winter Squash Quinoa Chicken Stew, Winter Squash and Chicken Stew with Indian Spices, and Hungarian Winter Stew for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
6 carrots, halved lengthways and cut into chunks
1.4l hot chicken stock
2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
2 tsp fresh rosemary leaves
4 garlic cloves, sliced
3 leeks, well washed and thickly sliced
1 onion, finely chopped
2 parsnips, halved lengthways and cut into chunks
1 large potato, finely grated
1 tbsp sunflower oil
1 tbsp fresh thyme leaf
Equipment:
frying pan
wok
Cooking instruction summary:
Heat the oil in your largest pan – anextra-large wok with a lid is ideal. Frythe onion and garlic for a few mins until soft, then pour in the stock and stir inthe potato and herbs.Add the chicken and bring to the boil.Stir in the carrots, parsnips and leeks,then cover the pan and leave to simmeron a low heat for 40-45 mins, stirringevery now and then, until the chickenis tender. (Cool and freeze any extraportions, and use within 2 months –thaw at room temperature, then reheatin a pan until bubbling.) Serve with mashand peas, if you like.
Step by step:
1. Heat the oil in your largest pan – anextra-large wok with a lid is ideal. Frythe onion and garlic for a few mins until soft, then pour in the stock and stir inthe 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 simmeron a low heat for 40-45 mins, stirringevery now and then, until the chickenis tender. (Cool and freeze any extraportions, and use within 2 months –thaw at room temperature, then reheatin a pan until bubbling.)
3. Serve with mashand peas, if you like.
Nutrition Information:
covered percent of daily need
