Hearty and Easy 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.
This hearty 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.
Cooking Time
1 hour 5 minutes
Prep Time15 minutes
Servings4
- 2 tbsp Flora Original
- 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
- Heat Flora in a large saucepan. Add the onions and cook them for 3-4 minutes on a medium heat until the onions soften but do not brown. Add the garlic and cook for a further 2 minutes on a medium heat. Add the chicken broth, grated potato and herbs. Bring to the boil then simmer on low heat for 4-6 minutes.
- Meanwhile, heat the remaining Flora 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.
- Add the chicken thighs to the stock. Add the carrots, parsnip, leeks and swede. Bring to the boil, then simmer on a low heat with the pan covered for 30-40 minutes, stirring occasionally until the chicken is tender.
- Add the savoy cabbage and chopped parsley, simmer for another 5 minutes and serve.
- To serve, sprinkle with fresh parsley and serve with potato and seasonal greens.
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