chicken & vegetable stew
Don’t worry about sticking too closely to the vegetables list in the recipe - I use up whatever is lurking in the bottom of my veg drawer, or you can nip to your local farm shop and buy whatever is seasonal (it’s always the most delicious).
Prep time: 15 mins
Cook time: 15 mins + 3-8 hours in slow cooker
Serves: 4
ingredients
Chicken - 2kg
Extra virgin olive oil - 2 tbsp
Yellow/Brown onion - 2 medium, finely diced
Garlic - 2 cloves, minced
Dry white wine - 120ml
Potatoes - 500g, diced
Carrots - 4, diced
Celery - 4 stalks, sliced thinly
Chicken stock - 750ml
Salt and pepper - to taste
Garnish:
Fresh parsley, chopped finely
method
Add 1 tbsp of oil into a pan, heat gently.
Fry onion and garlic in oil gently until translucent.
Remove this mixture to the slow cooker.
Cut chicken into 8 equal portions and season with salt and pepper.
Add final tbsp of oil to the frying pan and brown chicken pieces (about 10 minutes).
Transfer chicken to the slow cooker.
Add wine, stock and vegetables to slow cooker.
Stir to combine, get that lid on, and cook for 7-8 hours on low heat.
If you’re in a “hurry” you can cook for 3-4 hours on high.
Add parsley to slow cooker 10 minutes before serving.
Serve hot in bowls.