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Steps to Make Super Quick Homemade Chicken / Veggie Stew


Chicken / Veggie Stew.

Chicken / Veggie Stew

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, chicken / veggie stew. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken / Veggie Stew is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chicken / Veggie Stew is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook chicken / veggie stew using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken / Veggie Stew:

  1. {Prepare 4 of chicken drumsticks, skin on and (350g Quorn Pieces OR 350g halved brown cap mushrooms).
  2. {Make ready 2 of Brown onions, finely sliced.
  3. {Get 2 cloves of garlic, finely sliced.
  4. {Take 4 sticks of celery, diced.
  5. {Take 2 of carrots, diced.
  6. {Make ready 4 of medium potatoes, diced.
  7. {Prepare 300 g of mushrooms, halved.
  8. {Make ready 150 ml of white wine.
  9. {Take 1.5 L of stock – 750 ml chicken stock, 750ml veggie stock if making 2 stews at once.
  10. {Make ready 2 of rounded tablespoons tomato paste.
  11. {Make ready 2 tablespoons of Worcestershire sauce.
  12. {Take 1 tablespoon of dried thyme (or any woody herb).
  13. {Prepare of S&P, EVOO, 2 nobs butter.
  14. {Take 4 of bay leaves.
  15. {Make ready 4 of level tablespoons plain flour.
  16. {Prepare of Crusty bread for serving.

Instructions to make Chicken / Veggie Stew:

  1. Heat oil and butter in a large deep frying pan. If making both chicken and veggie version, get two pans on the go and add equal butter and oil to each. You can use small saucepans if you don't have deep frying pans. Add onion, celery and garlic and fry for 3-4 minutes until softened..
  2. Now add the chicken / Quorn and season well. Toss on a high heat until browned. If you are using mushrooms instead of Quorn, skip this step..
  3. Now add the mushrooms and continue frying – the onions should be starting to caramelise. Turn the heat down and add the white wine, scraping the pan as you go..
  4. Sprinkle in the flour and stir rapidly, then add the tomato paste and the stock, stirring well to combine. Add the bay leaves, thyme and Worcester sauce and stir in..
  5. Now add the carrots and potatoes. For the chicken stew, lift the chicken to the top so the skin is above the liquid. Bring to a gentle simmer, cover and leave on stove for 45 minutes..
  6. Heat oven to 180C/350F. Put the stew in the hot over with the lid off and cook for a further 40 minutes until the stock has thickened and the chicken skin goes crispy. For the veggie version you can complete this thickening in the oven or on the stove with the lid off until it's your desired thickness..
  7. Season if necessary. Serve with crusty bread to mop up the sauce..
  8. Tip. This meal can be reheated on the stove top and will store in the fridge for 3 days after cooking. Only reheat the amount you're going to eat so you don't overlook the veggies..

So that’s going to wrap this up for this exceptional food chicken / veggie stew recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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