Winter chicken stew

Winter chicken stew is a gluten free, dairy free, and whole 30 recipe with 8 servings. One serving contains 244 calories, 12g of protein, and 9g of fat. For $1.26 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food has 349 fans. It works best as a side dish, and is done in about 1 hour and 5 minutes. If you have carrots, chicken stock, garlic cloves, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. With a spoonacular score of 82%, this dish is spectacular. Try Winter Squash Quinoa Chicken Stew, Winter Squash and Chicken Stew with Indian Spices, and Hungarian Winter Stew for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

6 carrots, halved lengthways and cut into chunks

1.4l hot chicken stock

2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)

2 tsp fresh rosemary leaves

4 garlic cloves, sliced

3 leeks, well washed and thickly sliced

1 onion, finely chopped

2 parsnips, halved lengthways and cut into chunks

1 large potato, finely grated

1 tbsp sunflower oil

1 tbsp fresh thyme leaf

Equipment:

frying pan

wok

Cooking instruction summary:

Heat the oil in your largest pan – anextra-large wok with a lid is ideal. Frythe onion and garlic for a few mins until soft, then pour in the stock and stir inthe potato and herbs.Add the chicken and bring to the boil.Stir in the carrots, parsnips and leeks,then cover the pan and leave to simmeron a low heat for 40-45 mins, stirringevery now and then, until the chickenis tender. (Cool and freeze any extraportions, and use within 2 months –thaw at room temperature, then reheatin a pan until bubbling.) Serve with mashand peas, if you like.

 

Step by step:


1. Heat the oil in your largest pan – anextra-large wok with a lid is ideal. Frythe onion and garlic for a few mins until soft, then pour in the stock and stir inthe potato and herbs.

2. Add the chicken and bring to the boil.Stir in the carrots, parsnips and leeks,then cover the pan and leave to simmeron a low heat for 40-45 mins, stirringevery now and then, until the chickenis tender. (Cool and freeze any extraportions, and use within 2 months –thaw at room temperature, then reheatin a pan until bubbling.)

3. Serve with mashand peas, if you like.


Nutrition Information:

Quickview
217k Calories
10g Protein
8g Total Fat
24g Carbs
20% Health Score
Limit These
Calories
217k
11%

Fat
8g
14%

  Saturated Fat
2g
13%

Carbohydrates
24g
8%

  Sugar
8g
10%

Cholesterol
32mg
11%

Sodium
315mg
14%

Get Enough Of These
Protein
10g
21%

Vitamin A
8273IU
165%

Vitamin K
31µg
30%

Manganese
0.51mg
25%

Vitamin B3
4mg
25%

Vitamin B6
0.42mg
21%

Vitamin C
16mg
20%

Potassium
626mg
18%

Folate
68µg
17%

Fiber
4g
17%

Phosphorus
154mg
15%

Selenium
10µg
15%

Vitamin B2
0.25mg
15%

Vitamin E
2mg
13%

Vitamin B1
0.18mg
12%

Copper
0.23mg
12%

Magnesium
41mg
10%

Iron
1mg
10%

Vitamin B5
0.72mg
7%

Zinc
1mg
7%

Calcium
66mg
7%

Vitamin B12
0.18µg
3%

covered percent of daily need
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Food Trivia

Onion is Latin for ‘large pearl’.

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I am on a seafood diet. Every time I see food, I eat it.

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