Chicken stew
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Fish-free
Ingredients
- 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
Instructions
- 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...