Chicken Stew

Chicken Stew

Chicken Stew

Chicken stew is a truly heart-warming dish. Up the comfort factor even more and serve with a generous helping of Flora Buttery mashed potato and green beans. And, as it freezes really well, why not make double the amount in one go and save half for a super quick and easy meal on another day.

  • Prep Time 15 min
  • Cook Time 65 min

Ingredients

  • 2 tbsp Flora Cuisine
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1.5 litre chicken broth
  • 1 large potato, finely grated
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 4 skinless, boneless chicken thigh fillets (500 g)
  • 2 carrots halved lengthways and cut into chunks
  • 100 g (3.5oz) swede, peeled and cut into medium size cubes
  • 1 large parsnip, halved lengthways and cut in chunks
  • 2 leeks, well washed and thickly sliced
  • 100 g (3.5oz) savoy cabbage, sliced
  • 2 tbsp fresh flat-leaf parsley

Directions

  1. Heat Flora Cuisine in large saucepan. Add onions and cook for 3-4 minutes on medium heat until onions soften but do not brown. Add garlic and cook for a further 2 minutes on medium heat. Add the chicken broth, grated potato and herbs. Bring to the boil then simmer on low heat for 4-6 minutes.
  2. Meanwhile, heat the remaining Flora Cuisine in a large frying pan. Add the chicken thighs and cook on medium-high heat for 4-6 minutes on each side to brown the meat.
  3. Add the chicken thighs to the stock. Add the carrots, parsnip, leeks and swede. Bring to the boil, then simmer on low heat with pan covered for 30-40 minutes, stirring occasionally until the chicken is tender.
  4. Add savoy cabbage and chopped parsley, simmer for another 5 minutes and serve.
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