Chicken Stew (Mancunian and Economical) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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i made this from leftover roast chicken and leftover leek and potatoe soup (vegan), so my measurements are an estimate really, but use your initiative if it needs more water add more etc etc. intermediate cooks will get the idea, also you can add a dash of wine or lemon juice would be nice in this. The old lady (lillian) who we used to look after used to add a tin of campbells condensed chicken soup to her stew, you would do this, one day ill out on her roast chicken casserole and roast pheasent. Ingredients:
200 g leeks (approx 2 large leeks sliced) |
500 g potatoes, peeled and sliced (about 4 large potaoes) |
150 g onions (approx 2 large onions peeled and sliced) |
2 liters water |
2 chicken stock cubes |
400 g cooked chicken, shredded |
1 tablespoon dried thyme |
2 garlic cloves, crushed |
300 g carrots |
75 g pearl barley |
salt |
pepper |
2 tablespoons olive oil |
Directions:
1. heat oil in large pan add leeks and onions fry for about 5 minutes on medium heat. add garlic fry for 2 more minutes, add pototoes stir well, turn heat low and stir cover and sweat for 5 minutes.
2. add water stock cubes and barley and carotts, chicken and thyme, bring to boil simmer for 40 mins striiing occaisonally.
3. season with salt and pepper add a dash of cream if you want serve with bread.
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