3. Jul, 2015


This stew is quick and easy.


1 chicken cut into pieces, 4 potatoes, 3 carrots, 2 leeks or celery, 1 onion, 1 teaspoon crushed garlic, 1 litre chicken stock, salt, pepper, thyme, oregano, flour, olive oil, butter.

Dip the chicken pieces in the flour and fry in the butter and olive oil. Fry until browned and then remove from the pot and set aside. (the chicken will be browned but not fully cooked.). While the chicken is frying cut up the vegetables into small pieces. Make sure to wash the leeks thoroughly as they hold a lot of sand. In fact rather use celery instead. Add the chopped onion, leeks and carrots to the same pot and cook until just tender. Add the garlic and some thyme and oregeno. Add some pepper and very little salt as you have no idea how salty the chicken stock will be. Add the chicken and the potatoes. Add the stock and allow to simmer for 45 minutes or until the chicken and potatoes are cooked. Taste for seasoning. The flour that you dipped the chicken in before frying will thicken the stew. However if you prefer it thicker then dissolve some corn flour in a little water and stir it into the stew.