I know I keep saying it but I really am going to try and get a lot of my recipes on my blog over the next few weeks! So I will keep this short and sweet…just the recipe and no ‘chat’!
- 1 pack of chicken thighs legs or a mix of both (4 pieces of chicken, preferably free-range and organic)
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 1 yellow pepper diced
- 2 large carrots peeled and diced
- 300 g potatoes peeled and diced
- 1 parsnip peeled and diced
- 1 pint stock chicken or vegetable - I use Marigold vegetable bouillion, reduced salt although all their stocks are gluten-free
- 1 tsp wholegrain mustard I use Tesco own
- 1 tbsp tomato chutney I used Tesco own - you could use home made as long as you know it has ingredients that are suitable for the diet you are catering for. Baxters is also ok
- 1 tsp dried mixed herbs or a tbsp of chopped fresh if you have them
- 1 bay leaf
- 2 tbsp tomato puree
- 1 tbsp gluten-free plain flour
- Place the meat into a large saucepan along with the flour and mix around to coat. Add a little oil and cook the meat until brown, over a medium heat.
- Add the vegetables and continue to cook for a further 4-5 minutes stirring often to prevent anything from browning too much.
- Add all the remaining ingredients, stir and place the lid on the pan. Leave to cook on a low heat for approx. 1 and a half hours, stirring occationally until the chicken comes away from the bone easily and the vegetables are nice and soft.
- Remove the chicken from the pan and take the meat from the bone, returning that to the sauce.
- Serve with rice or gluten-free bread (or garlic bread), or polenta chips...