Halloween Chicken Stewooooooo

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.

Ingredients:

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

1 parsnip

10 mushrooms, cut into bite sized pieces

800ml chicken stock

Method:

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.

 

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Egg-travagant Mushroom Brunch 

This is a bit extravagant and it looks really fancy too, as the egg balances in the portebello mushroom. But never fear, it is easy, and I’m mega clumsy and  I can still manage to pull this one off.  This is also quick and a one pan wonder. This brunch is satisfying for my eyes and my belly. The tomatoe and basil are a match made in food heaven and a mushroom with an egg on top are delicious too, and then the pine nuts just finish it off all nicely, if someone offered lots of money of this dish, I’d have a hard decision to make, I would obviously take the money, and then just buy the ingredients and make it anyway, win-win!

Serves: 1

Ingredients:
1 free range egg

1 portobello mushroom

6 cherry tomatoes 

Sprinkle of pine nuts

6-7 leaves of basil ripped up

Pinch of black pepper

Method:

Place the oven in 220 deg C.

Whilst your waiting for the oven to heat up get all of your ingredients ready and cut the tomatoes in half. 

Turn the portobello mushroom to a baking tray, so that the flat surface is on the top, bake for 5 minutes.

Then turn it over and add the tomatoes and pine nuts, add a sprinkle of salt and bake for another 3 minutes.

Then crack on egg onto the portobello mushroom and pop back in the oven for 5 minutes.

Using a spatular carefully transfer the egg to a plate and give a sprinkle of black pepper.