Chicken Stew with Herbs
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 350 -500 g new potatoes, quartered
- salt and pepper
- 1 onion, thinly sliced
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 -2 bouquet garni
- 2 large carrots, sliced
- 2 leeks, sliced
- 500 g diced skinless chicken
- 1 tablespoon flour
- 150 ml red wine
- 1⁄2 chicken stock cube, dissolved in
- 300 ml water
- 300 g frozen peas
- chopped parsley
directions
- Put the unpeeled potatoes on to boil in salted water.
- When cooked, drain and return to the pan, covered with cold water.
- Leave for a couple of minutes, drain again and remove the skin.
- Keep the potatoes warm.
- Meanwhile, heat the oil in a heavy frying pan and stir in the onion.
- Cook for a few minutes until the onion softens.
- Then add in the garlic and chicken.
- Stir occasionally until the chicken turns white, season generously with salt and pepper, sift the flour of the top and stir until it disappears.
- Add the wine and stir until it thickens with the flour.
- Let it simmer for a couple minutes, then add the stock and bouquet garni.
- Return to a boil, reduce the heat immediately and simmer half covered for about 15 minutes.
- Separately, boil the carrots and leeks until cooked.
- When tender, add a cupful of the cooking water to the stew along with the carrots and leeks.
- Stir in the peas.
- When cooked, garnish with chopped parsley and serve over the cooked potatoes.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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