2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
6 carrots , halved lengthways and cut into chunks
2 parsnips , halved lengthways and cut into chunks
3 leeks , well washed and thickly sliced
mash and peas , to serve (optional)
Instructions
Heat the oil in your largest pan - an extra-large
wok with a lid is ideal. Fry the onion and garlic
for a few mins until soft, then pour in the stock
and stir in the potato and herbs
Add the chicken and bring to the boil. Stir in the
carrots, parsnips and leeks, then cover the pan
and leave to simmer on a low heat for 40-45 mins,
stirring every now and then, until the chicken is
tender. (Cool and freeze any extra portions, and
use within 2 months - thaw at room temperature,
then reheat in a pan until bubbling.) Serve with
mash and peas, if you like.
445 kcalories, protein 36g, carbohydrate 21g, fat 24
g, saturated fat 6g, fibre 8g, sugar 10g, salt 0.8 g
Originally Submitted
6/3/2013
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