One Pot Chicken Stew
About the recipe
Serves 4-6 adults
Able 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 lid
- Ghee
- Finely
- Tongs
- 4 chicken maryland's
- 1 capsicum
- 1 brown onion
- 3 garlic cloves
- 2 carrots
- 1 large white potato
- 2 handfuls of cauliflower florets
- 5 mushrooms
- tbsp white spelt flour
- 4.5 cups water/broth
- 2 tbsp ghee
- 4 tbsp fresh parsley, finely chopped
- Salt & peppe
To begin, finely chop the onion, garlic and capsicum. Set aside
Wash 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
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