This stew is just yum. Just. Yum. It was inspired by the wonderful Victoria Glass, from her amazing ‘Too Good to Waste’ book. Her stew uses sweet flavours – sweet potatoes and red peppers. Lovely, but I wanted super super simple. The leek is great and don’t miss it out if possible as it adds a gentleness that is just delicious.
Using chicken thighs is really cheap, and much better for a stew than breast meat. On my insta stories I showed how to render the fat from the skins; you just leave them cooking verrrrrrrrry slowly and the fat will leach out. And then you, dear cook, get to eat it all. Yum.
Then the leaves – just stir them in and watch them wilt down. Supper in one pot – what’s not to love?
Leftover salad pack Chicken Stew
800 grams chicken thighs (4 chunky ones or a packet of 8)
1 onion (around 80 grams)
1 leek (around 100 grams)
1 stalk of celery
3 potatoes (around 500 grams)
1 sprig of rosemary
1 bay leaf
1 litre chicken stock
Any leftover salad pack leaves that you need to eat up!
Tongs, if you have them
About half an hour; active time and 45 minutes simmering – so about an hour and a half all told
Pull the skins off the chicken thighs
Finely dice the onion
Wash the leek and slice in half lengthways
Cut the leek into half moons
Dice the carrot and the celery
Peel and crush the garlic
Place the skins in a cold frying pan and turn the heat to medium; sprinkle over a little salt . Turn them every couple of minutes and press the skins into the pan
When they are crispy and crunchy, remove and either scoff them or use them to add crunch to a salad another day
Turn the heat up and brown the chicken all around; you may have to do this in batches
As the chicken pieces are ready, place them on a plate and leave them to one side. Keep cooking until you have them all finished up
Place the onion and leek into the hot fat and sweat for about 10 minutes, until soft
When they are soft, add in the carrots and celery and sweat until soft
When the veggies are soft, scrape them out and leave to one side
Add in a little more fat and turn the heat up
Pop your potatoes into the hot fat and brown on all sides
When the potatoes are brown, turn the heat down and add in the crushed garlic and stir around the hot fat for one minute
Once the garlic is cooked, return all the veggies and chicken pieces to the pan
Pour over the chicken stock, bring to the boil. Turn the heat down and leave to simmer. You may need to rotate the pieces from time to time
When the chicken is cooked through, stir in the leaves. They should only take a minute or two to wilt
Leave to cool to room temperature; if the leaves were on the wonk, freeze any leftovers. If you were just bored of them, you should have up for 5 days to eat the stew. Only reheat what you want at each meal.
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