Recipe: One-Pot Chicken Stew
The only thing better than a hearty stew on a cold night is one that requires very little clean-up. The beauty of this one-pot chicken stew is that it’s so simple it practically cooks itself. This leaves you with more time to unwind after a long day by watching a movie or spending time with the family while your divine weeknight dinner cooks. A stew is also a great way to use up all those nutritious veggies you bought a while ago that have just been left sitting in your fridge. This easy stew recipe uses a range of yummy veg, but a brilliant secret about stew is that it can be made with any sort of vegetable that you desire. It’s just a simmering bowl of healthy goodness!
Ingredients
• 6 Chicken Thighs
• 2 tbsp. Oil
• 10 Medium Potatoes
• 2 Carrots, peeled and chopped
• 2 Celery Ribs, chopped
• 1 Large Onion, chopped
• 2 Garlic Cloves, diced
• 4 Dried Bay Leaves
• 1 tbsp. Dried Mixed Herbs
• 500ml Chicken Stock
• 75ml Cream
• Salt
• Pepper
Method
1. Heat the oil in a large pot over medium-high heat.
2. Add chicken thighs and cook until lightly browned, about 2 - 4 minutes per side. Remove from the pot and set aside.
3. Add carrots, celery and onions. Cook for 2 - 3 minutes.
4. Add potatoes and cook for 5 - 6 minutes, until all your veg has softened.
5. Stir in garlic, salt, pepper, herbs, and bay leaves and cook for 1 minute.
6. Stir in stock and check no bits of food are stuck to the bottom of your pot. Bring to a simmer over medium-high heat for 15 minutes.
7. Add the chicken thighs back to the pot along with the cream and stir through. Cover and reduce to low heat. Let this simmer for 20 – 25 minutes, until the sauce is nice and thick.
8. Serving suggestion: Blanche a bag of broccoli florets for 2 - 4 minutes in a pot to add an extra crunch to your steamy stew.
