Name: Country-style chicken stew
Prep time: 10 min
Cook time: 95 min
Total time: 105 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 skinless chicken drumsticks (520g); 4 skinless chicken thigh cutlets (800g); 1 medium leek (350g), sliced into 1cm thick rounds; 2 celery stalks (300g), trimmed, cut into 5cm lengths; 400 gram baby carrots, trimmed; 6 shallots (150g), halved; 4 fresh thyme sprigs; 2 fresh bay leaves; 2 fresh flat-leaf parsley stalks; 1.5 litre (6 cups) salt-reduced chicken stock; 150 gram green beans, halved lengthways; 50 gram angel hair pasta, broken in half; 1 1/2 tablespoon lemon juice; 1/3 cup coarsely chopped fresh flat-leaf parsley

Country-style chicken stew

This tender country-style chicken stew is the perfect dinner option for a cold winter night! Full of delicious, wholesome ingredients, this dish is sure to please even the fussiest eaters!

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Serves 4

Prep

10M

Cook

1H 35M

Total

1H 45M

Ingredients

1 tablespoon olive oil

4 skinless chicken drumsticks (520g)

4 skinless chicken thigh cutlets (800g)

1 medium leek (350g), sliced into 1cm thick rounds

2 celery stalks (300g), trimmed, cut into 5cm lengths

400 gram baby carrots, trimmed

6 shallots (150g), halved

4 fresh thyme sprigs

2 fresh bay leaves

2 fresh flat-leaf parsley stalks

1.5 litre (6 cups) salt-reduced chicken stock

150 gram green beans, halved lengthways

50 gram angel hair pasta, broken in half

1 1/2 tablespoon lemon juice

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 180°C.

2.Heat oil in a large flameproof casserole dish over medium-high heat on the stove top; cook chicken, in batches, turning, until browned all over. Return all chicken to dish.

3.Add leek, celery, carrots, shallot, thyme, bay leaves, parsley stalks and stock; bring to the boil. Cover, transfer to oven; cook for 1 hour.

4.Uncover; add beans and pasta to dish. Return to oven; cook for 3 minutes or until pasta is tender. Stir in juice and chopped parsley; season to taste.

This recipe is not suitable to freeze.
Note

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