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Chicken / Veggie Stew
Chicken / Veggie Stew

Before you jump to Chicken / Veggie Stew recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.

We all know that eating healthy meals can help us truly feel better in our bodies. We have a tendency to feel way less gross after we increase our consumption of healthy foods and decrease our consumption of junk foods. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Deciding on healthier food choices can be challenging when it’s snack time. Finding snack foods that will help us feel better and enhance our energy levels often involves lots of shopping and meticulous reading of labels. Here are a few healthy snacks which you can use when you need an instant pick me up.

While searching for a convenient healthy snack, do not forget about yogurt. Eating natural yogurt in place of a nutritious larger lunch isn’t a good idea. Low fat yogurt would make a fantastic snack, nevertheless. It is a protein-rich source of healthy vitamins and minerals. Yogurt is frequently eaten to help preserve the digestive system because it is so easily digestible by many people. Try putting in some healthy nuts to unsweetened yogurt for a healthy snack idea. This minimizes your sugar absorption without lowering the taste of your snack.

You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to chicken / veggie stew recipe. You can have chicken / veggie stew using 16 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Chicken / Veggie Stew:
  1. You need 4 chicken drumsticks, skin on and (350g Quorn Pieces OR 350g halved brown cap mushrooms)
  2. Use 2 Brown onions, finely sliced
  3. Use 2 cloves garlic, finely sliced
  4. Provide 4 sticks celery, diced
  5. Prepare 2 carrots, diced
  6. Get 4 medium potatoes, diced
  7. Take 300 g mushrooms, halved
  8. Use 150 ml white wine
  9. Get 1.5 L stock - 750 ml chicken stock, 750ml veggie stock if making 2 stews at once
  10. You need 2 rounded tablespoons tomato paste
  11. Prepare 2 tablespoons Worcestershire sauce
  12. Take 1 tablespoon dried thyme (or any woody herb)
  13. Use S&P, EVOO, 2 nobs butter
  14. You need 4 bay leaves
  15. Prepare 4 level tablespoons plain flour
  16. Prepare Crusty bread for serving
Steps to make Chicken / Veggie Stew:
  1. Heat oil and butter in a large deep frying pan. If making both chicken and veggie version, get two pans on the go and add equal butter and oil to each. You can use small saucepans if you don't have deep frying pans. Add onion, celery and garlic and fry for 3-4 minutes until softened.
  2. Now add the chicken / Quorn and season well. Toss on a high heat until browned. If you are using mushrooms instead of Quorn, skip this step.
  3. Now add the mushrooms and continue frying - the onions should be starting to caramelise. Turn the heat down and add the white wine, scraping the pan as you go.
  4. Sprinkle in the flour and stir rapidly, then add the tomato paste and the stock, stirring well to combine. Add the bay leaves, thyme and Worcester sauce and stir in.
  5. Now add the carrots and potatoes. For the chicken stew, lift the chicken to the top so the skin is above the liquid. Bring to a gentle simmer, cover and leave on stove for 45 minutes.
  6. Heat oven to 180C/350F. Put the stew in the hot over with the lid off and cook for a further 40 minutes until the stock has thickened and the chicken skin goes crispy. For the veggie version you can complete this thickening in the oven or on the stove with the lid off until it's your desired thickness.
  7. Season if necessary. Serve with crusty bread to mop up the sauce.
  8. Tip. This meal can be reheated on the stove top and will store in the fridge for 3 days after cooking. Only reheat the amount you're going to eat so you don't overlook the veggies.

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