Chicken Stew
Chicken Stew is such a good staple to have in your kitchen repertoire. It’s quick to prepare and only takes an hour to cook – although you could leave it to slow cook on a low heat throughout the day, if you prefer. Serve it up with anything from roast potatoes and vegetables, to rice or couscous.
- Recipe serves6
- Preparation Time15 min
- Cooking Time60 min
Ingredients
- 1tbsp oil
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 2 medium onions, diced
- 2 cloves of garlic, minced
- 20g plain flour
- 200ml white wine or water
- 400g can chopped tomatoes
- 1 Knorr Chicken Stock Pot
- 100g button mushrooms, sliced
- A few sprigs of thyme
- Six chicken pieces (can be legs, thighs or breast)
Method
- Pre-heat the oven to 180°C, 160°C fan, Gas Mark 4.
- In a large pan heat the oil, add the carrots, celery, onions and garlic and fry on a gentle heat for 5 minutes.
- Add the flour and stir so it makes a paste around the vegetables.
- Gradually add the wine or water and tinned tomatoes and bring to the boil. Add the mushrooms, thyme and Knorr Chicken Stock Pot and simmer for a couple of minutes.
- Place the chicken in a casserole dish, pour over the sauce, cover and cook in the oven for 50 minutes to 1 hour or until the chicken is cooked.
