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Donal Skehan
Chicken Stew | DonalSkehan.com
  • autumn

Chicken Stew

September 15

We’re craving stews in our house, what can I say? It’s wet and windy and after the school run we’re all looking forward to sitting down together and tucking in to this simple yet very tasty chicken stew.

  • serves Serves 6
  • time 45 mins

Method

  1. 1. Season the chicken and fry in a high sided pan in some olive oil over a high heat until brown on both sides. Remove to a plate and set aside.
  2. 2. Add the butter to the same pan and fry off the onion, carrots and celery until soft.
  3. 3. Turn down the heat to low and add the flour and stock, mixing well. Turn the heat back up to a steady simmer and let the sauce thicken.
  4. 4. When the sauce has thickened, add the chicken, potatoes and mushrooms to the pot. If needed, add water to cover the chicken and potatoes.
  5. 5. Bring the pot to a boil, cover with a lid and cook until the potatoes are tender and the chicken is cooked through.
  6. 6. When ready to serve sprinkle with chives and enjoy!

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Ingredients

1 red onion, finely chopped

Two carrots, finely chopped

2 sticks of celery, finely chopped

17oz baby potatoes, cut in half

10oz mushrooms, cut in half

15fl oz chicken stock

1lbs chicken thighs, skinless and boneless

Olive oil, for frying

1/4 stick butter

1 tbsp plain flour

Fresh thyme

Sea salt & freshly ground black pepper

To serve:

Chives, finely cut

 

1 red onion, finely chopped

Two carrots, finely chopped

2 sticks of celery, finely chopped

500g baby potatoes, cut in half

300g mushrooms, cut in half

450ml chicken stock

500g chicken thighs, skinless and boneless

Olive oil, for frying

25g butter

1 tbsp plain flour

Fresh thyme

Sea salt & freshly ground black pepper

 

To serve:

Chives, finely cut

 

You'll Need

Casserole pot

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