By
delicious. team
This chicken stew recipe makes enough for two batches. Save time and freeze ahead for next time.
Ingredients
- 3 tbsp plain flour
- 8 free-range skinless, boneless chicken thighs, halved
- 4 free-range skinless chicken breasts, halved
- 2 tbsp olive oil
- 4 leeks, sliced into chunks
- 200g chantenay carrots
- 200g baby turnips
- 500ml chicken stock
- 750ml good-quality medium English cider
- Bunch of fresh tarragon, roughly chopped, plus extra to serve
- 4 English eating apples, peeled, cored, chopped into large chunks
- Buttery mash to serve
Method
- 1. Season the flour, then use to coat the chicken. Heat 1 tbsp of the oil in a large casserole and sear the meat, in batches, until golden (4-5 minutes). Remove with a slotted spoon, lower the heat and add the remaining oil.
- 2. Add the leeks, cook for 5 minutes, then stir in the carrots and turnips. Add the apples, stock, cider and tarragon. Bring to the boil, cover and lower the heat, then simmer for 45-50 minutes until the chicken is cooked.
- 3. Put half the stew in a plastic container. Allow to cool, then seal with a lid and store in the freezer for up to 3 months. Defrost in the fridge overnight, then reheat in a casserole for 30 minutes until piping hot.
- 4. Serve the rest with a little extra tarragon, a good grinding of black pepper and some buttery mash.
Nutritional info
Per serving: 424kcals, 11.7g fat (4g saturated), 37.7g protein, 32g carbs (13.9g sugars), 0.6g salt, 6.4g fibre
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