Recipe 5/52
Comfort food goes a long way to make you feel happy and after a long and very crappy week this quick chicken stew that you do on the cooker rather than the oven went down a treat. This one is doubly good as it uses left over chicken in a way that is even better than the roast chook itself!
It's meant to be a pie filling, and it's really nice used as that, but time was of the essence and we didn't have the luxury of an extra half hour to to the pastry topping. The meal didn't take any harm being changed to a stew and I would make it like this again.
Ingredients
Left over chicken torn into chunks, - get as much as you can off the bird, 2 cups if possible
6 slices of bacon - chopped
2 leeks - finely slices
fresh thyme
Chicken Stock
Single Cream
Plain flour
Cook the bacon and leeks slowly in a frying pan on a low heat, add in the thyme. Add in the chicken and fry for a few minutes.
Add 1 -2 spoons of plain flour and stir to coat the ingredients, fry for a few minutes to cook the flour off. Add in the stock and bring to a simmer. Add the cream and season to taste.
Cook slowly for a few minutes to reduce the sauce.
Serve with mash and veggies.
Variations
If you want to make a pie use some ready made puff pastry. Put the filling in a dish and place the pastry on top, mark it to make it look pretty and brush with egg. Place in a preheated oven at 180 for about 30 mins. If you want to bulk it out a bit boil some new/kipfler potatoes and add them to the pie.
Original recipe is a Jamie Oliver recipe
Comfort food goes a long way to make you feel happy and after a long and very crappy week this quick chicken stew that you do on the cooker rather than the oven went down a treat. This one is doubly good as it uses left over chicken in a way that is even better than the roast chook itself!
It's meant to be a pie filling, and it's really nice used as that, but time was of the essence and we didn't have the luxury of an extra half hour to to the pastry topping. The meal didn't take any harm being changed to a stew and I would make it like this again.
Ingredients
Left over chicken torn into chunks, - get as much as you can off the bird, 2 cups if possible
6 slices of bacon - chopped
2 leeks - finely slices
fresh thyme
Chicken Stock
Single Cream
Plain flour
Cook the bacon and leeks slowly in a frying pan on a low heat, add in the thyme. Add in the chicken and fry for a few minutes.
Add 1 -2 spoons of plain flour and stir to coat the ingredients, fry for a few minutes to cook the flour off. Add in the stock and bring to a simmer. Add the cream and season to taste.
Cook slowly for a few minutes to reduce the sauce.
Serve with mash and veggies.
Variations
If you want to make a pie use some ready made puff pastry. Put the filling in a dish and place the pastry on top, mark it to make it look pretty and brush with egg. Place in a preheated oven at 180 for about 30 mins. If you want to bulk it out a bit boil some new/kipfler potatoes and add them to the pie.
Original recipe is a Jamie Oliver recipe