One Pot Chicken Stew

  Serves 4-6 adultsAble to be frozen: yes Is there anything better than a one-pot dinner? I think not! anything that lessens the washing up is a winner in my eyes. This meal is the perfect one to share with the whole family, and the meat is soft and tender for BLW. One Pot Chicken Stew DF | EF | NF | RSF Large pot with lidGheeFinelyTongs 4 chicken maryland's 1 capsicum 1  brown onion3 garlic cloves 2  carrots1  large white potato 2 handfuls of cauliflower florets 5 mushrooms tbsp   white spelt flour4.5  cups water/broth 2  tbsp   ghee 4  tbsp  fresh parsley, finely chopped Salt & peppe  To begin, finely chop the onion, garlic and capsicum. Set asideWash and chop the carrot and potato into equal sized chunks Chop the cauliflower florets and mushrooms Heat a large pot over a high heat, adding in one tablespoon of ghee. Once hot, add in the chicken maryland's to brown the skin. Leave to cook on either side of the skin for roughly 3 minutes each side until golden Remove the chicken from the pot and add in another tablespoon of ghee Add in the onion, garlic and capsicum and saute until soft Add the flour and stir well, then place in the carrot, potato, cauliflower and mushroom Pour in the water or broth Place the chicken maryland's back in and submerge them under the liquid  Bring to a boil, then reduce to a gentle simmer and cover with a lid to cook for 30 minutes  Add the finely chopped parsley at the end and stir though. After 30 minutes the chicken will be falling from the bone, the stew can be seasoned with pepper and salt if serving for older children and adults. Able to be frozen: yes  recipe for Boob to Food by Jane Houston Main Course, SoupAmerican, French, Italian

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