Traditional British, Main Course Lactose Free Nut Free

Chicken Stew

Serves 4

Ingredients

Method

500 g. Chicken Pieces(Bone In)
1 Chicken Stock (Cube)
½ tsp. Salt and Pepper (to your taste)
3 Large Carrots (Peeled and Sliced)
500 g. Potatoes (New Potatoes peeled and quartered)
1 Onion (Large and chopped)
250 g. Butternut Squash
150 g. Beans ( Green Beans Fresh or Frozen cut into bite size pieces)

Wash the chicken and place in a large saucepan, cover with water and add stock cube and salt and pepper. Bring to the boil and allow it to simmer for 45 minutes.

Remove the chicken from the pan with a slotted spoon and set aside. Leave the saucepan on the heat and allow to simmer for and hour to develop the broth. Taste the broth to see if it needs more seasoning. After an hour place all the prepared vegetables except the green beans into the pan and cook for 10 minutes. If any scum from the vegetables appears on the surface of the stew , skim it off with a spoon.

After ten minutes add the chicken and green beans and cook for a further 5 minutes or until the vegetables are cooked. finally taste for seasoning and serve into warm bowls with some crusty bread and enjoy.