close
Advertisement
Shop Now
Magazine
 

Chicken and vegetable Stew

This hotpot lends itself to whatever vegetables are in season – good candidates include corn, turnip, sweet potato or green beans.

Chicken and vegetable Stew

Ingredients

  • 2 tablespoons olive oil
  • 700 g boneless skinless chicken thighs, cut into 2 cm dice
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 stalks celery, cut into 1 cm dice
  • 2 carrots, peeled and cut into 1 cm dice
  • 1 tablespoon tomato paste
  • 2 potatoes, peeled and cut into 1 cm dice
  • 2 cups (500 ml) chicken stock
  • 1?2 teaspoon dried oregano or mixed herbs
  • 1 tablespoon worcestershire sauce
  • 1 zucchini, cut into 1 cm dice
  • 1?2 cup (80 g) frozen peas
  • 1 1?2 tablespoons cornflour
  • 2–3 tablespoons chopped fresh parsley
  • crusty bread or mashed potatoes, to serve

Preparation

  1. Heat the olive oil in a large saucepan over medium-high heat. Fry the chicken in two batches for 2–3 minutes each time, or until lightly browned. Remove and set aside.
  2. Sauté the onion, garlic, celery and carrots in the pan for 5 minutes, or until softened. Stir the tomato paste through, then add the potatoes, stock, herbs, worcestershire sauce and chicken.
  3. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the zucchini and peas and cook for a further 10 minutes, or until all the vegetables are soft.
  4. Mix the cornflour with 1/4 cup (60 ml) water until smooth, then add to the saucepan and stir for 2 minutes, or until thickened. Season to taste with salt and freshly ground black pepper and stir in the parsley.
  5. Serve with crusty bread or mashed potatoes.

Serves 6
Preparation: 10 minutes
Cooking: 35 minutes



More Recipes

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Advertisement