It’s the month of January and if ever there was a time to be thrifty it’s now. I hate waste and love any kind of recipe that lets me use up leftovers or get the most out of my cuts of meat.
One of my favourite ways to do this is with a stew and as promised here’s my post for chicken stew using up the stock that’s left over when you do the One Pot Lemon Chicken.
The great thing about this meal is not only is it another one pot wonder but you can also cook it in advance, it freezes great and tastes even better as leftovers for lunch the next day. I served ours with multi grain crusty bread.
It’s worth mentioning that there’s a number of ways you can cook the actual chicken for this dish. When it comes to the chicken I always buy a whole one and butcher it myself as its a much more cost effective way to cook for example for 4 chicken breasts it costs approximately £4 however a medium chicken can be bought for £2.50. When doing this I usually remove the breasts first and freeze them for another meal later in the week. lf your not confident doing this you can use the cut of chicken your most happy with however if you are interested in having a go I’ve included a link at the bottom of the post for a brilliant you tube tutorial I’ve found. I’d always recommend buying chicken on the bone for a stew as you’ll get more flavour and they’re cheaper than chicken breasts.
- 1 litre chicken stock (if you don’t have stock from the lemon chicken oxo will also work)
- 2 leeks sliced
- 4 carrots chopped small
- 4 potatoes chopped small (size of oxo cube)
- 1 large white onion
- 1 tea spoon English mustard
- salt and pepper
- chicken preferably on the bone
- olive oil
- 1 tin of your choice of pulse (I used butter beans, chick peas also work well with this)
- 1/4 of a cabbage
- start by prepping all your veg and pre-heating your oven to gas mark 6.
- Prep your chicken and roast in the oven until cooked. If you are cooking chicken on the bone and don’t have stock you can remove the cooked meat and simmer the bones in water with onion and leeks to make your own stock.
- In a large pan heat your olive oil and add onion and leeks. Cook in the oil until softened.
- Add carrots and potato move around the pan regularly to prevent sticking. Heat through for approximately 5 minutes.
- Add prepared stock and cabbage and simmer veg until soft. Your stock should only just cover your veg. If you don’t have enough you can always use a stock cube and some hot water to top up the pan.
- Once your veg is soft add the chicken and choice of pulse.
- Add English mustard, salt and pepper to taste