Classic Slow-Simmered Chicken Stew
By MorrisonsThis easy stew recipe uses a whole chicken for maximum flavour in the stock and includes hearty root vegetables.Time and servings
Ingredients
12 total- British whole chicken
- 500g Morrisons sweet potatoes, peeled and cut into large chunks (approx. 3-4cm)
- 375g Morrisons The Best Salad Potatoes, halved or quartered
- 400g tin Napolina chopped tomatoes
- 200g Birds Eye Garden Peas
- 2 Oxo chicken cubes, dissolved in 1 litre of hot water
- Fry light olive oil spray
- 1 large onion, roughly chopped
- 2 carrots, chopped
- 2 sticks celery, chopped
- Fresh or dried thyme/bay leaf
- Salt & pepper, to taste
Method
15 stepsStep 1
Lightly spray the base of a very large pot or Dutch oven with Frylight Olive Oil Spray.
Step 2
Place the British Whole Chicken in the pot and brown it lightly on all sides over medium-high heat. Remove the chicken from the pot and set it aside.
Step 3
Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables for about 5 to 7 minutes until they soften.
Step 4
Return the chicken to the pot. Add the tin of Napolina Chopped Tomatoes.
Step 5
Add the 1 litre of hot water mixed with the two dissolved Oxo Chicken Cubes (your prepared stock).
Step 6
Pour in enough additional plain water to ensure the chicken is almost completely covered (this is usually an extra 500ml to 1 litre of water, depending on your pot size and chicken). The total liquid should be between 1.5 and 2 litres.
Step 7
Add a few sprigs of thyme or a bay leaf, and a generous pinch of salt and pepper.
Step 8
Bring the liquid to a boil, then immediately reduce the heat to very low. Cover the pot and let the chicken simmer gently for 1 hour 30 minutes.
Step 9
After this simmer time, remove the chicken from the pot.
Step 10
Add the chunky Morrisons Sweet Potatoes and the Morrisons The Best Salad Potatoes to the stock.
Step 11
Once the chicken is cool enough, remove all the skin and bones. Shred all the meat from the carcass and set the shredded meat aside.
Step 12
Continue to simmer the stock and potatoes, uncovered, for another 45 to 60 minutes. The potatoes should be completely tender and the stew should have thickened slightly.
Step 13
Return the shredded chicken meat to the pot.
Step 14
Stir in the Birds Eye Garden Peas and cook for a final 5 minutes until the peas are heated through and look bright green.
Step 15
Taste the stew and adjust the seasoning with more salt and pepper as needed. Then ladle the hearty stew into bowls to serve.