Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken / veggie stew. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Chicken / Veggie Stew is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Chicken / Veggie Stew is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook chicken / veggie stew using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken / Veggie Stew:

1. Prepare 4 chicken drumsticks, skin on and (350g Quorn Pieces OR 350g halved brown cap mushrooms)
2. Prepare 2 Brown onions, finely sliced
3. Take 2 cloves garlic, finely sliced
4. Prepare 4 sticks celery, diced
5. Prepare 2 carrots, diced
6. Take 4 medium potatoes, diced
7. Prepare 300 g mushrooms, halved
8. Prepare 150 ml white wine
9. Make ready 1.5 L stock - 750 ml chicken stock, 750ml veggie stock if making 2 stews at once
10. Prepare 2 rounded tablespoons tomato paste
11. Take 2 tablespoons Worcestershire sauce
12. Prepare 1 tablespoon dried thyme (or any woody herb)
13. Take S&P, EVOO, 2 nobs butter
14. Make ready 4 bay leaves
15. Make ready 4 level tablespoons plain flour
16. Take Crusty bread for serving

Creamy Chicken Stew McCormick. oil, onion, spanish rice. Chicken and vegetable stew is a very hearty and tasty dish. It combines great flavor and is low in calories too! This rich stew can be made in the morning to be eaten for dinner, or even the next day.

Steps to make Chicken / Veggie Stew:

1. Heat oil and butter in a large deep frying pan. If making both chicken and veggie version, get two pans on the go and add equal butter and oil to each. You can use small saucepans if you don't have deep frying pans. Add onion, celery and garlic and fry for 3-4 minutes until softened.
2. Now add the chicken / Quorn and season well. Toss on a high heat until browned. If you are using mushrooms instead of Quorn, skip this step.
3. Now add the mushrooms and continue frying - the onions should be starting to caramelise. Turn the heat down and add the white wine, scraping the pan as you go.
4. Sprinkle in the flour and stir rapidly, then add the tomato paste and the stock, stirring well to combine. Add the bay leaves, thyme and Worcester sauce and stir in.
5. Now add the carrots and potatoes. For the chicken stew, lift the chicken to the top so the skin is above the liquid. Bring to a gentle simmer, cover and leave on stove for 45 minutes.
6. Heat oven to 180C/350F. Put the stew in the hot over with the lid off and cook for a further 40 minutes until the stock has thickened and the chicken skin goes crispy. For the veggie version you can complete this thickening in the oven or on the stove with the lid off until it's your desired thickness.
7. Season if necessary. Serve with crusty bread to mop up the sauce.
8. Tip. This meal can be reheated on the stove top and will store in the fridge for 3 days after cooking. Only reheat the amount you're going to eat so you don't overlook the veggies.

It combines great flavor and is low in calories too! This rich stew can be made in the morning to be eaten for dinner, or even the next day. If you have a slow cooker, simply throw in all the ingredients in the morning and come home to a delicious stew. In a large pot over medium high heat, add the butter and olive oil. Sprinkle in the flour to create a roux and cook for another minute.

So that is going to wrap this up for this exceptional food chicken / veggie stew recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!