Chicken Stew

This creamy chicken stew is quite comforting. Serve it with some toasted bread for a feel good meal. Feel free to swap out the herbs and the veggies for whatever you have on hand. When swapping veggies do keep in mind that different veggies have different cook times. So if it’s something that cooks quickly, add it later on and add those that need time earlier on.

Serves: 4-5

Ingredients:

• 1 large onion
• ½ cup diced celery
• ½ cup diced carrot
• 1 carrot chopped into 1 inch chunks
• 1 large potato chopped into 1 inch chunks
• 2 tbsp. oil
• 1 tbsp. dried oregano
• 1 tbsp. dried rosemary
• 1 kg curry cut chicken (remove the skin before cooking)
• 2 cups chicken stock (we used 2 stock cubes dissolved in 2 cups water)
• 1 cup water
• 1 cup sliced cauliflower
• 1 cup sliced broccoli
• 1/3 cup cooking cream
• ¼ tsp. salt (or to taste)
• 1/3 tsp. pepper (or to taste)

Instructions:

1. Dice the onion, carrot and celery and set aside (note that we are using both diced and chopped carrot in the recipe).
2. Chop 1 carrot and 1 large potato into 1 inch thick chunks and set aside.
3. Heat the oil in a large pot and add the diced carrot onion and celery. Cook the mixture on low heat until the veggies are soft. Be careful not to let them go brown. For us this took around 7 minutes.
4. Add the oregano and rosemary and cook for half a minute.
5. Add the chicken, chicken stock and water. Mix to combine and bring everything to a simmer. Let it simmer gently for 30 minutes.
6. While the contents in the pot are simmering, slice the cauliflower and broccoli.
7. When the 30 minutes are up, add the cauliflower and cook for 10 minutes.
8. Then add the broccoli and cook for 3 minutes.
9. Add the cooking cream. Have a taste, add salt and pepper to your liking, give everything one final good mix and that’s it.