Name: Country-style chicken stew
Prep time: 10 min
Cook time: 95 min
Total time: 105 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 skinless chicken drumsticks (520g); 4 skinless chicken thigh cutlets (800g); 1 medium leek (350g), sliced into 1cm thick rounds; 2 celery stalks (300g), trimmed, cut into 5cm lengths; 400 gram baby carrots, trimmed; 6 shallots (150g), halved; 4 fresh thyme sprigs; 2 fresh bay leaves; 2 fresh flat-leaf parsley stalks; 1.5 litre (6 cups) salt-reduced chicken stock; 150 gram green beans, halved lengthways; 50 gram angel hair pasta, broken in half; 1 1/2 tablespoon lemon juice; 1/3 cup coarsely chopped fresh flat-leaf parsley

Country-style chicken stew

This tender country-style chicken stew is the perfect dinner option for a cold winter night! Full of delicious, wholesome ingredients, this dish is sure to please even the fussiest eaters!

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Serves 4

Prep

10M

Cook

1H 35M

Total

1H 45M

Ingredients

1 tablespoon olive oil

4 skinless chicken drumsticks (520g)

4 skinless chicken thigh cutlets (800g)

1 medium leek (350g), sliced into 1cm thick rounds

2 celery stalks (300g), trimmed, cut into 5cm lengths

400 gram baby carrots, trimmed

6 shallots (150g), halved

4 fresh thyme sprigs

2 fresh bay leaves

2 fresh flat-leaf parsley stalks

1.5 litre (6 cups) salt-reduced chicken stock

150 gram green beans, halved lengthways

50 gram angel hair pasta, broken in half

1 1/2 tablespoon lemon juice

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 180°C.

2.Heat oil in a large flameproof casserole dish over medium-high heat on the stove top; cook chicken, in batches, turning, until browned all over. Return all chicken to dish.

3.Add leek, celery, carrots, shallot, thyme, bay leaves, parsley stalks and stock; bring to the boil. Cover, transfer to oven; cook for 1 hour.

4.Uncover; add beans and pasta to dish. Return to oven; cook for 3 minutes or until pasta is tender. Stir in juice and chopped parsley; season to taste.

This recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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