Comforting Winter Stew
This delicious winter stew is made using chicken and hearty vegetables for a satisfying, nutritious meal. It's easy to make and doesn’t require hours of cooking!
Servings 4 servings
Calories 355kcal
Equipment
- Large pot with lid
Ingredients
- 4-5 chicken thighs skinless
- 1 pound baby/salad potatoes peeled weight, approx. 10-12 potatoes
- 1 onion finely chopped
- 1 large carrot peeled, chopped into ½'' chunks
- 1 small leek chopped into 1½'' chunks
- 2.47 ounces celery root peeled, finely diced
- 0.18 ounces dried porcini mushrooms approx. 2-4 mushrooms
- 2 cups vegetable/chicken stock hot
- 1½ tablespoons olive oil
- 3 tablespoons white wine
- 2 tablespoons tomato puree
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or 1-2 sprigs fresh
- 2 allspice berries
- 4 juniper berries
- 1 bay leaf
- 1½ tablespoons redcurrant jelly or cranberry sauce/jelly
- Sea salt and pepper to taste and parsley for garnish
Instructions
- Rinse the porcini mushrooms thoroughly rubbing gently to remove any grit then place in a small bowl and add 2 tablespoons of water (after about 10 minutes chop the mushrooms and reserve the water). Set aside while you start making the stew.
- In a large pot heat the oil, add the bay leaf, allspice and juniper berries, celery root and onion and cook gently until softened for about 3 minutes. Pour in the wine and cook for another minute or so.
- Push the vegetables to the sides, add the chicken thighs and cook for 2 minutes on each side.
- Pour in the stock, add the leek, carrot, thyme, Worcestershire sauce, tomato puree and porcinis (along with the water they soaked in). Add a generous amount of freshly ground black pepper, stir, cover and bring to the boil.
- Lower the heat and simmer for 30 minutes or until the potatoes are fully cooked, stirring gently once in a while.
- Remove from the heat, lift the chicken out of the pot and place on a plate or cutting board. Remove the bones (if present) and shred the meat roughly.
- Return the meat to the pot, stir through the redcurrant jelly, adjust the seasoning if needed, garnish with freshly chopped parsley and enjoy!
Notes
- I prefer to use chicken thighs with the bone but you can use boneless if you like. If you decide to use boneless chicken thigh fillets chop them roughly and discard any fat before cooking.
- Use either baby potatoes or salad potatoes (ex. Alexandra, Charlotte, Yukon Gold).
- Wash the porcinis thoroughly before adding into the stew. You can pour the mushroom water into the stew through a fine mesh sieve.
- Do not allow the stew to boil rapidly (so the vegetables retain their shape).
- Your stew is ready when the potatoes are fully cooked.
- Tastes even better the next day! Refrigerate for up to 3 days.
- Serve with garlic bread, crusty baguette, soda bread, roasted parsnips, steamed broccoli/green beans or rutabaga/swede mash.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 35g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 235mg | Potassium: 1138mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3006IU | Vitamin C: 31mg | Calcium: 73mg | Iron: 4mg