Easiest Way to Make Jamie Oliver Chicken / Veggie Stew

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken / veggie stew. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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

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 that.

The ingredients needed to make Chicken / Veggie Stew:

1. Take chicken drumsticks, skin on and (350g Quorn Pieces OR 350g halved brown cap mushrooms)
2. Take Brown onions, finely sliced
3. Prepare garlic, finely sliced
4. Take celery, diced
5. Prepare carrots, diced
6. Make ready medium potatoes, diced
7. Make ready mushrooms, halved
8. Make ready white wine
9. Get 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. Prepare dried thyme (or any woody herb)
13. Take S&P, EVOO, 2 nobs butter
14. Prepare bay leaves
15. Prepare level tablespoons plain flour
16. Prepare 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’s going to wrap this up for this special food chicken / veggie stew recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!