I have had a craving for hearty, simple food to fill my belly. Warm, savoury, aromatic foods with steam rising from the bowl…I am pretty easy to please!
Since the weather has turned and I am in the midst of exams, the past few weeks have been full of throw-everything-into-the-pot cooking. Some have been a bit hit-or-miss, but a few recipes I’ve concocted have just worked so well I have to share…
The beauty of my chicken stew is, with a few minor changes this could go from a hearty evening meal to a simple winter soup (perfect for the poorly and flu-ridden). Also, this may be the simplest recipe I have ever come up with.
1 whole chicken, quartered
Water (enough to cover and then some)
Carrots (about 5 large, sliced)
Wild rice (a few handfuls)
1 large tin sweetcorn
Preheat oven to 180’C.
In a heavy-bottomed pot (make sure this is oven-safe), lay the chicken quarters and season. Cover with water, then add an extra mug or so for good measure. Pot roast in the oven for 2 hours. During this time, just go away and do something else.
When the chicken is ready, lift from the cooking liquids and remove the skin and bone. Roughly chop the meat and set aside. Add carrots and wild rice to the liquid, return the chicken, and simmer until the rice is tender. Throw in a large tin of sweetcorn to heat through. Season to taste.
** If you prefer something more to the tune of Chicken Soup, just add a tin of chicken broth to the stew. So simple, so yummy. So lazy, but that’s the beauty of it…