Recipe of Quick Chicken / Veggie Stew

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Before you jump to Chicken / Veggie Stew recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

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A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and also 0F. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is something we can all perform, without difficulty. Typically, all it takes is a little common sense.

We hope you got insight from reading it, now let's go back to chicken / veggie stew recipe. To make chicken / veggie stew you only need 16 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Chicken / Veggie Stew:

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

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..

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