JOOLS' SIMPLE CHICKEN & VEG STEW
I don't really like onions in my cooking, so I always leave them out of my stews - I prefer to use leeks instead. My kids also like sweetcorn in there, which I stir in from frozen just after the casserole has come out of the oven. Daisy loves this with mint sauce on the top, too.
Provided by Jools Oliver
Categories Mains Chicken Sunday lunch British Stew Chicken thighs Beef
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC/350ºC/gas 5.
- Trim, wash and slice the leeks 1cm thick, scrub and cut the carrots into rough chunks and finely slice the celery. Peel and finely slice the garlic, pick the thyme leaves, discarding the stalks, and finely slice the bacon.
- Heat a lug of oil in a large casserole pan on a medium heat, then add the bacon. Scatter in the thyme leaves and fry for a few minutes, or until the bacon is golden.
- Next, add the leeks, carrots, celery and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly. Meanwhile, peel and roughly chop the celeriac and parsnips, then roughly chop the potatoes.
- Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat.
- Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 1 hour, or until the chicken is super-tender.
- When the time's up, gently break the chicken up into the stew, then serve up in bowls. I like to serve this with broccoli on the side. Sometimes I top it with puff pastry or I stir it through pasta for a really tasty sauce.
Nutrition Facts : Calories 420 calories, Fat 20.6 g fat, SaturatedFat 6.6 g saturated fat, Protein 25.8 g protein, Carbohydrate 29.6 g carbohydrate, Sugar 10.6 g sugar, Sodium 1.4 g salt, Fiber 13.2 g fibre
HUMBLE CHICKEN STEW & DUMPLINGS
A simple delicious chicken stew done one of my favourite ways - with leftover chicken and fluffy dumplings. Enjoy!
Provided by Jamie Oliver
Categories Chicken Recipes Save with Jamie Chicken St. George's Day Sunday lunch British Pork
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
- Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
- Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
- Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
- Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
- Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
- Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
- Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
- When the time's up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
- Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.
Nutrition Facts : Calories 768 calories, Fat 37.6 g fat, SaturatedFat 19.2 g saturated fat, Protein 32.4 g protein, Carbohydrate 79.8 g carbohydrate, Sugar 12.2 g sugar, Sodium 1.6 g salt, Fiber 6.8 g fibre
OLIVER'S CHICKEN STEW
Steps:
- Set the chicken in a deep soup kettle or large casserole breast side down and add the stock or broth and water and 4 teaspoons of salt. Bring to a boil over high heat, skimming the surface thoroughly. Lower the heat and add the carrots, celery, leeks, bouquet garni, thyme, garlic, and dried tarragon. Adjust the heat to a low simmer and poach the chicken for 15 minutes. Turn the chicken onto its back and continue poaching for 25 minutes more, or until it is cooked through.
- Transfer the chicken to a large plate. Strain the stock into a large saucepan. Reserve the vegetables and discard the bouquet garni. Set the stock over moderately high heat and reduce it by half.
- Meanwhile, when the chicken is cool enough to handle, discard the skin and bones and shred the meat into large pieces. Set the chicken aside, covered, in a warm place.
- In a saucepan of boiling water, add the pasta and cook for 5 minutes, or until al dente. Drain and set aside.
- Whisk the butter into the broth and add the lemon juice and fresh tarragon. Taste and adjust the seasoning, adding more lemon juice, salt, and pepper. Add the vegetables to the saucepan along with the chopped parsley and pasta. Warm over low heat.
- Make the garnish: Brush the bread with the oil and toast until golden. Sprinkle each slice with 2 tablespoons Parmesan and set a slice on each of four deep dinner plates.
- Divide the chicken among the plates, spoon the broth, vegetables, and pasta over it and garnish each plate with the parsley sprigs.
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