Steps to Make Favorite Chicken / Veggie Stew

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken / veggie stew. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken / Veggie Stew is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Chicken / Veggie Stew is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Get chicken drumsticks, skin on and (350g Quorn Pieces OR 350g halved brown cap mushrooms)
2. Make ready Brown onions, finely sliced
3. Get garlic, finely sliced
4. Take celery, diced
5. Take carrots, diced
6. Take medium potatoes, diced
7. Prepare mushrooms, halved
8. Get white wine
9. Make ready stock - 750 ml chicken stock, 750ml veggie stock if making 2 stews at once
10. Make ready rounded tablespoons tomato paste
11. Make ready Worcestershire sauce
12. Get dried thyme (or any woody herb)
13. Prepare S&P, EVOO, 2 nobs butter
14. Prepare bay leaves
15. Make ready level tablespoons plain flour
16. Take Crusty bread for serving

Steps 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 is going to wrap this up for this exceptional food chicken / veggie stew recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!