Hearty Winter Chicken Stew

chicken stew recipe


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;
3 potatoes
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.

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