Easy Peasy Chicken & Veg Stew

This is a lovely, easy chicken and vegetable stew recipe that I made up last week. It is a perfect option for a midweek meal as you won't need to spend hours in the kitchen prepping and cleaning it up and you can even make double so that your family can enjoy it over two nights.


Ingredients (Serves 4)

· 1 and a half tablespoons of butter

· 2 sticks of celery diced

· 2 cloves of garlic minced

· 1 onion diced

· 650 grams of boneless chicken thigh or breast (Thigh will keep it a bit more moist)

· 1 tbsp of all purpose flour of your choice (I used gluten free plain)

· 500 grams of baby potatoes peeled and quartered

· 2 large carrots peeled and diced

· 300 grams of button mushrooms quartered (or smaller depending how big your mushrooms are)

· 2-3 sprigs of fresh thyme

· 1 bay leaf

· 1 litre of low sodium chicken broth (add a little bit extra if you need, you want the veggies and chicken covered)

· Fresh finely chopped parsley

· Salt & Pepper

-Rice of your choice to serve


Method

1. Chop all of your veggies & mince your garlic

2. Place a large pot on the stove on a medium heat & melt your butter in the pot

3. Add onion & stir until it is translucent then add carrot & celery. Cook until your veggies are tender and then add your minced garlic. If the veggies are starting to stick add a little bit of extra virgin olive oil.

4. Add flour to the pan, coat your vegetables with the flour by stirring it around and then add your chicken & broth followed by your potatoes and herbs & some salt and pepper. (Put your rice on now if you are serving some)

5. Bring to the boil and then turn it down to a simmer and cook until the chicken is white all the way through and potatoes are cooked (you can stick a fork in them without difficulty)

6. Take the pot off of the stove and grab the chicken out and place it in a large bowl. Use two forks to shred the chicken into smaller pieces.

7. Return the chicken to the pot, ladle the stew into serving bowls and top with a generous amount of fresh finely chopped parsley. I served mine with lebanese style rice but you can serve it with whatever rice you choose or even without for a lower carbohydrate option.

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