Sunday, November 12, 2006

chicken stew

ingredients - four portions
  • six chicken legs or two chicken fillets
  • chicken stock or stock cubes
  • one large potato or two small potatoes
  • one large onion or two small onions
  • four handfuls of mixed vegetables (peas, sweetcorn, leeks, celery, cabbage, carrots, green beans, kidney beans)
  • cornflour
  • suet
instructions
  1. cover chicken with water in a large pan
  2. bring to the boil and simmer for 5 minutes
  3. remove from pan and rinse
  4. empty the water from the pan
  5. chop chicken into golf ball sized pieces or smaller
  6. chop vegetables into golf ball sizes or smaller
  7. add two pints of water to the pan
  8. add two cans of your soup of choice to the pan
  9. add the chicken
  10. add the vegetables
  11. add salt and pepper
  12. bring to the boil and simmer for 40 mins to 1 hour
  13. roll up some golf-ball sized dumplings from suet
  14. add all dumplings to stew 25 mins before the end
  15. preheat oven to 180/200
  16. take out dumplings 10 mins before the end
  17. place dumplings on an oven tray and cover with stew juice
  18. place in oven for 10 mins or until a little crispy
  19. sieve in cornflour to thicken 5 mins from the end
  20. take out and serve

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