I'm not a cook - 2 - Chicken Stew
Channel: Islands East 'n' West
Date: 2016-12-14

BRITISH CHICKEN STEW
A simple but delicious, hearty meal packed with the goodness of root vegetables and the protein of lean chicken meat.
Can be made with or without dumplings. 

INGREDIENTS   Serves 4 - 6
• About 3 lbs of chicken pieces or 6 chicken breasts, cut in to big chunks
• 2 large carrots, about 400g cut in to large chunks
• 400g of swede - diced into big chunks
• 400g of turnip – diced into big chunks
• 3 celery sticks, sliced
• 2 onion, finely diced
• 2 bay leaves
• 3 tbsp. plain flour
• 1 tsp tomato purée
• 2 tsp cornflour, mixed to a paste with water
• Salt and black pepper
• Oil and butter for frying
• 900ml chicken stock

METHOD
Put the flour in a bowl, season with salt and pepper and mix
Coat the chicken pieces with the seasoned flour.
In a large saucepan, melt the butter, add a glug of oil and fry the chicken pieces over a medium heat. 
Cook a few at a time. Don’t overcrowd the pan.
When browned all over lift out and keep to one side 
Keeping the heat on medium add the onions and some more oil if necessary 
Fry for about 5 minutes to soften 
Add all the other vegetables 
Add any flour left over from coating the chicken.
Cook for another 5 minutes
Add all the chicken, the tomato purée, the stock and bay leaf
Bring it back to a simmer, turn the heat down and put a lid on it.
Cook for 30 minutes.
Mix the cornflour with a little water 
Add to the pot.
Let it simmer uncovered for 10 minutes so it can reduce a little. This is to thicken the sauce
Replace the lid and simmer for another 20 minutes 
Serve with whatever you like, potatoes, rice, crusty or garlic bread, etc.

Cool and freeze any extra portions, use within 2 months – thaw at room temperature, then reheat in a pan until bubbling. Then simmer for 10 minutes.