Hoping you all had a wonderful christmas with lots of tasty fodder, and wishing a very happy and prosperous 2012!. My apologies for over three weeks absence from the blog, but Chez Foti all went to England for Christmas and although it was my best of intentions to continue blogging, time was most definitely short….and the laptop I intended to use was festively soaked in rather too much vin rouge (luckily it’s now made a full and dried out recovery).
To kick off the New Year I’m blogging my very simple, and not to mention very healthy, Chicken Stew recipe. I tend to make this with the kids in mind, though more often than not it’s our family supper too. Any leftovers get put into small portion sized tupperware pots and frozen for a later convenience dinner for the wee ones.
You can add lots of different veggies to the stew, depending on what’s in season or what you have lurking. Today I used cauliflower, carrots, some pumpkin and a few green beans from the freezer. Peppers, squash, mushrooms, swede, parsnips, sweet potato, cabbage, peas, spinach etc are all great additions. This stew’s a lovely way to fill up those wee little tummies with an abundance of good veg.
Enough for 8 children’s portions or a family of 4:
3 whole chicken legs, skin removed
1 onion, diced
2 cloves of garlic, finely chopped
2 carrots, sliced
2 sticks of celery, sliced
500g of other veggies, cut into appropriate sized pieces
a large glass of white wine (optional)
a heaped tbsp of tomato puree
3 bay leaves
2 sprigs of thyme (optional)
500ml of chicken stock
Add a good glug of olive oil to a large saucepan or casserole and place on the heat. Add the chicken legs and fry on both sides until golden. Remove with a slotted spoon and set aside.
Add the onions and garlic to the pan and fry for a few minutes until softened, adding a little extra olive oil if necessary. Now add the carrots and celery and all the other veggies, though if you’re using less robust veggies like cabbage, spinach or peas add these towards the end of the cooking process. Cook all the veggies for a few minutes, stirring regularly.
Return the chicken to the pan, along with the white wine if using, the tomato puree, the bay leaves and thyme (if using). Pour in the chicken stock and add a good grind of black pepper.
Bring to the boil and cover and simmer gently for one hour, until the chicken is falling off the bone and the veggies are very tender.
Remove the chicken from the bone and return the meat to the stew.
Serve with a big pile of fluffy buttery mash.