Chicken Carrot Stew
"I just can't get enough of stews during the fall and winter. Here's another of my favourites."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 slices back bacon, chopped
- 1 onion, finely chopped
- 2 cloves garlic, sliced
- 3 tablespoons olive oil
- 750 g chicken thighs, with bone
- 1 chicken stock cube
- 1⁄2 lemon, juiced
- 500 g baby carrots
- 200 g frozen peas
- salt and pepper, to taste
- flour, for dusting
directions
- Heat about a tablespoon of oil in a large pan and add the onion, garlic and bacon.
- Sauté for a few minutes and then season with salt and pepper, to taste.
- Cook for about ten minutes total, until the bacon is crisp and the onions soft.
- Meanwhile, dredge the chicken pieces with flour, shaking off any extra.
- Heat the remaining oil in a frying pan and brown the meat all over, setting it aside on a plate as you go.
- Boil a pan of water and then cook the carrots for a couple minutes.
- Drain.
- Dissolve the chicken stock in 500ml boiling water and stir in the lemon juice.
- Add the chicken to the onion mixture and then add about a third of the stock into the pot and stir to loosen the flour from the chicken as the stock comes back to a boil.
- Keep stirring as the stock thickens and then add the rest of the stock and the carrots.
- Return to a boil, then lower the heat, cover and simmer for 15 minutes.
- Take the lid off, add the peas and cook for a couple more minutes.
- Season to taste and serve immediately.
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Reviews
-
This was a good, quick stew. I served it with homemade biscuits. I was tempted to add some other veggies, but was glad I stuck to the recipe. I think I might try adding barley, next time, though.
RECIPE SUBMITTED BY
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Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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