Basically, this is my never fail recipe for soulful chicken stew. If you’re ever ill or sad, then pop this in your belly for instant happiness, and I swear it’s better than any medicine for colds and flus.
I’ve added purple carrots, which you can get from most supermarkets these days, and local fruit and veg shops always seem to have them. They turn the chicken broth purple, and it looks all spooky and delicious. My kids love this, as they dig for the ‘spooky’ purple carrots, like treasure.
You can chuck in any left over veg that you have really, and especially any root vegetables. I usually add a broccoli towards the end as well, so that is still has some crunch. Or even sweetcorn, peas, whatever you have to be used up.
2 thighs (boneless and skinless), chopped into bite sized pieces
1 onion, chopped finely
Handful of rosemary
Teaspoon of nutmeg
1 celery, chopped finely
2 orange carrots, chopped into bite size chunky pieces
2 purple carrots, chopped into bite size chunky pieces
10 new potatoes, or 4 roast potatoes cut into bite sized pieces
10 mushrooms, cut into bite sized pieces
800ml chicken stock
Preheat the oven to 200 deg C.
Fry the onion, celery, chicken, mushrooms, rosemary and nutmeg. There is no need to add oil as the chicken will produce oil as it starts to fry. Cook until the chicken is cooked, about 5-7 minutes.
Add all of the root veg that takes a while to cook, and stir and coat in all of the juices and herbs. Add the potatoes and then add the chicken stock.
Transfer to an oven proof casserole dish and pop in the oven for 30 minutes.
Serve with cheese on toast.