Hearty Winter Chicken Stew
½tbsp sunflower oil
½ onion, finely chopped
2 garlic cloves, sliced
700ml hot chicken stock
½ large potato, finely grated
½tbsp fresh thyme leaf
1tsp fresh rosemary leaves
850g skinless chicken thighs (8 in total)
3 carrots, halved lengthways and cut into chunks
1 parsnip, halved lengthways and cut into chunks
2 leeks, washed and thickly sliced
For the mash side dish;
Thick slice of butter
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Heat the oil in a large pan – a large wok with a lid is ideal. Fry the onion and garlic for a few minutes 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, cover the pan and leave to simmer on a low heat for 40-45 minutes, stirring every now and then until the chicken is tender.
Meanwhile, peel and cut the remaining 3 potatoes into large pieces, Steam for 20-30 minutes until tender, then mash with the butter.