Tuesday, 29 March 2011

RECIPE - Chicken and Leek Stew

This is my favourite recipe for using up left over chicken from a roast, however it also works well with raw chicken that has been diced. Its packed full of vegetables, is very simple to make, only requires one pot (so saves on the washing up) and really doesn't taste at all diety! I change this slightly everytime I make it depending on what veg I have in the house, but it always tastes good, and the recipe is the same. All for 1.5 syns per portion.

(Serves 4)
Leftovers from a roast chicken, or 2 chicken breasts (diced)
4 potatoes (I also sometimes use sweet potatoes or celeriac, or a combination)
4 leeks
4 - 6 carrots
1 large onion
3 cloves garlic
1 chilli
Pack sugarsnap peas (or sometimes babycorn or regular peas)
175ml white wine
Chicken stock
50g red lentils
Sprig rosemary (or tsp dried rosemary if preferred)
2 bay leaves

  1. Wash, peel and chop the potatoes, carrots, leeks and onion into bit sized chunks. Finely dice the garlic, chilli and rosemary
  2. Add to a large pot along with the chicken, wine and lentils. Add enough chicken stock to just cover the food. Add the bay leaves, rosemary and season well.
  3. Bring to the boil, cover and turn down to a simmer. Cook for around 35-40 minutes, stirring regularly.
  4. Add the sugarsnap peas for the last 5 minutes of cooking
  5. Serve and enjoy in a big bowl

1 comment:

  1. I love leeks. Thanks for sharing that recipe Laura.