Chicken Stew

Storing and Planning Ahead

Keeps in the fridge for up to 3 days. It also freezes for up to 3 months; thaw overnight and reheat until simmering.

Chicken Stew: The Method

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1. Heat half the oil in a large, heavy pot over medium-high heat. Brown the chicken in two batches, 6 minutes each, and lift it onto a plate.

   Mark done

2. Add the remaining oil and the onion and cook for 3 minutes. Add the garlic and carrots and cook for 2 minutes, scraping up the browned bits.

   Mark done Start 3 min timer

3. Return the chicken with its juices. Add the water, bay leaves, thyme and pepper and bring to the boil. Lower the heat and simmer gently for 35 minutes.

   Mark done Start 35 min timer

4. Add the green beans and simmer for 8 minutes. Stir in the cornflour mixture and cook for 2 minutes, until the broth thickens. Remove the bay leaves, add the lemon juice and parsley and serve.

   Mark done Start 8 min timer

A Few Pointers

• Do not crowd the pot while browning; the chicken steams and loses its colour.
• If the stew is too thin, boil it uncovered for 5 minutes before adding the cornflour.
• Skim any foam from the surface in the first few minutes so that the broth stays clear.

What to Put Next to It

Steamed white rice · A cucumber salad · Fresh pineapple

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Chicken Stew FAQ

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.