Recipe of Jamie Oliver Chicken / Veggie Stew

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken / veggie stew. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken / Veggie Stew is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chicken / Veggie Stew is something which I have loved my entire life. They’re fine and they look wonderful.

In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season. Chicken and Vegetable Stew Try this satisfying stew with tender chicken and veggies in a creamy gravy.

To get started with this recipe, we have to prepare a few components. You can have chicken / veggie stew using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken / Veggie Stew:

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

Which kind of chicken would you like in the recipe? Chicken Thighs Chicken Breasts Any Type of Chicken. One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain.

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.

One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. The assortment of vegetables makes the stew nutritious and satisfying. Since the stew uses a cut-up chicken or chicken thighs, it's an excellent choice for budget-conscious home cooks. Use bone-in chicken pieces or make the stew with boneless chicken thighs.

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