Onionless chicken stew

    1 hour 10 min

    I bought ingredients for a chicken stew then realised whilst preparing it that I had forgotten the onions. I almost decided not to go through with it but went ahead. Turns out I didn't miss them one bit!

    Yorkshire, England, UK
    4 people made this

    Serves: 3 

    • 800ml water
    • 1 tablespoon olive oil
    • 2 skinless chicken breast fillets, diced
    • 2 medium or large potatoes, peeled and diced
    • 3 carrots, peeled and sliced
    • 1 handful green beans, chopped into inch long pieces
    • 3 cloves garlic, thinly sliced
    • 3 (1 in) cubes salted butter
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 handful fresh flat leaf parsley, roughly chopped
    • 1 tablespoon dried thyme
    • 2 whole dried bay leaves
    • 4 to 5 leaves savoy cabbage, sliced into long strips
    • 2 teaspoons prepared English mustard
    • 2 tablespoons Worcestershire sauce
    • 2 vegetable stock pots
    • 1/3 glass red wine

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Bring 800ml water to the boil in a large saucepan over a high heat.
    2. Heat olive oil in frying pan on a medium heat, add diced chicken and fry, stirring frequently until browned, then take off heat and place to one side.
    3. When water is boiling, add potatoes, carrots, green beans and garlic to water and let them soften for around 10 minutes.
    4. When vegetables have softened, add chicken, then butter, then the salt and pepper and leave to boil for a further five minutes.
    5. Add parsley, thyme, bay leaves, cabbage, mustard, Worcestershire sauce, veg stock pots and red wine and stir together and reduce the heat down to a simmer and cover. Keep on a simmer for around 20 minutes.
    6. After 20 minutes, uncover and further simmer for 10 to 15 minutes to let the sauce reduce and thicken. Add more salt and pepper to taste, and serve with crusty bread rolls.

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