On a cold wet and windy night nothing beats a blazing natural fire with the smell of turf burning throughout my house with my three little bears perched cutely in front of the fire with a delicious Irish Chicken Stew simmering away in a pot.
With some good reasons to make a stew such as boosting your immunity, cheap as chips to make, and a complete family pleaser for everybody. Pretty easy to make too, the hard work is generally in the prep but once you have that sorted it’s plain sailing.
What you need:
- 1 tbsp sunflower oil
- 4 garlic cloves diced small
- 1.4l hot chicken stock gluten free
- 4 large rooster potatoes, peeled
- 1 tbsp fresh thyme lead
- 2 tsp fresh rosemary leaves
- 1000g chicken drumsticks (free range)
- 6 organic carrots, halved lengthways and cut into chunks
- 2 parsnips halved lengthways and cut into chunks
- 3 leeks well washed and thickly sliced
What to do:
- Heat the oil in your largest pan – an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock.
- Stir in the carrots, then place the chicken drumsticks on top of the carrots, then place the parsnips and leeks on top of the chicken, place all the herbs on top and top it up with water if needed so that the water is a little bit higher than the level of the ingredients in your casserole dish – then cover the pan and leave to simmer on a low heat for 30 mins, stirring every now and then.
- Remove from the hob give it a good stir season it with salt and pepper and bang her into the oven for 1 hour. With 40 minutes to go place your spuds on top of the ingredients and place the lid on top. Season again with more salt and pepper.
- Remove from the oven and leave to simmer for 10 minutes and serve immediately.
Put on your favourite movie and enjoy and if your feeling naughty and you have some food left over in your bowl cut up some French bread and mop up what soup is left over. Delicious!