Another cold November weekend, another warming winter recipe to try out. This weekend just gone, I trialled a simple winter stew recipe that made use of various vegetables I had in the cupboard.
This recipe is really healthy, and it’s gluten free, provided you use a gluten free chicken stock. I deviated from the recipe, as usual, and I did half the quantity, which was enough for the two of us to have a good dinner and then lunch next day. I also spiced it up a bit with some hot chilli powder and Tabasco sauce to give it a bit of a kick. I present to you my own version of the BBC Good Food winter chicken stew.
Half an onion, finely chopped
2 garlic cloves, sliced
70ml hot chicken stock
1 sweet potato, finely grated (original recipe said a normal baking potato)
Half a tablespoon of thyme (I used dried, but fresh is ideal)
1tsp of rosemary leaves (again, I used dried, but fresh would be better)
1 pack of diced chicken
Three carrots, peeled and cut into chunks
Two leeks, thinly sliced
Optional: hot chilli powder and Tabasco sauce
Granary bread and butter, to serve
Prep the vegetables and stock. Lightly fry the onion and garlic in the oil until soft.
Add the stock, grated potato and herbs to the onion and garlic. Then add the chicken and bring to the boil. Also add the chilli powder and Tabasco if you want a spicier stew experience!
Leave to simmer for about 40-45 minutes, until the vegetables and chicken are thoroughly cooked and tender.
Serve in a bowl for easy consumption, accompanied by granary bread or mashed potatoes.