Hearty Chicken Stew
783
  Timings 15 min(s) 25 min(s) 40 min(s) This recipe can be serve by Six Persons |
Ingredients
- 2 bay leaves
- 125 g split red lentils
- 1 tbsp chives snipped fresh
- 2 large carrots,potatoes peeled
- 2 parsnips peeled
- 2 onions peeled
- 2 tbsp olive oil
- 2 level tbsp plain flour
- as needed salt and pepper
- 1.4 kg chicken jointed
- 1 bouquet garni
- 2 garlic cloves peeled
- 425 g black eye or red kidney beans
- 2 zucchinis sliced
- 3 tbsp parsley chopped fresh
Method
- Season the chicken pieces with salt and pepper and toss in the flour to coat lightly.
- Heat the oil in a flameproof casserole dish and brown the chicken in batches on all sides, remove and set aside.
- Meanwhile, roughly chop the onions. Cut the parsnips, carrots and potatoes into chunks.
- Fry these vegetables in the casserole, adding a little extra oil if necessary, until lightly browned.
- Return the chicken to the casserole and add the lentils, bay leaves, bouquet grain, garlic if using and 900 ml (1 1/2 pint) water.
- Cover with a tight fitting lid and simmer gently, stirring occasionally, for 45 minutes or until the chicken is tender and the lentils are soft and mushy.
- Drain and rinse the beans, then add to the casserole with the courgettes.
- Season and cook for a further 15 minutes or until the courgettes are just tender.
- If the sauce is too thin, retrieve a few spoonfuls of vegetables, mash them with a potato masher and return to the stew to thicken it slightly.
- Sprinkle with the chopped parsley and chives, if using, and serve.
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