This was our dinner tonight. There’s enough of this chicken and veg stew over for at least another four probably five servings so I shall be freezing it once it’s cooled down. I’m glad for all the takeout tubs I’ve been saving for a rainy day! Just right for two portions.
I used veg that needed using up and stopped only once the pot was full – disappointed I couldn’t get any lentils in there! I think a stew needs the onion and carrot but you could substitute pretty much anything else for what you have on hand. As I’m catering for someone who avoids starchy carbs, I didn’t put in any potato but if you did then it would be a complete one pot meal.
I used chicken stock as I had a load taking up space in the freezer but you could use stock cubes just as easily. I made a slurry to thicken the stew but again, gravy granules would work too. I added garam masala just to up the flavours, curry powder would work too but it didn’t taste bad without. Finally there is the odd ingredient that I put in that I wouldn’t expect anybody else to have and that is the Sanatogen Wine……I opened this the other day when I was making beef in Guinness and needed port but didn’t have any open. It’s something I’ve had in my cupboard for about eight years – it was a raffle prize I won and just didn’t know what to do with. It’s quite sweet, a bit like port or Madera wine but not as nice to drink. It is though fine as a substitute in cooking. I would probably have added white wine to this had the Sanatogen not been open anyway though.
2tablespoons vegetable oil
2 x cloves of garlic, finely chopped
1 x large onion, finely chopped
2 x sticks of celery, finely chopped
2 x large carrots cut into chunks
8 x large mushrooms, sliced
2 x courgettes, halved lengthwise and sliced
1 x yellow pepper, chopped into 1cm chunks
1 x green pepper, chopped into 1cm chunks
2 x chicken breast fillets, cut into chunks
100ml Sanatogen wine
1 litre chicken stock
Slurry of 2 heaped teaspoons of cornflour with water
1 tablespoon of dried mixed herbs
1 tablespoon garam masala
- In a large stock pan, fry the onions, celery and garlic over a medium heat for about five minutes.
- Add in the mushrooms and carrots and fry off for a further five minutes.
- Add the rest of the ingredients except the garam masala and bring to a simmer.
- Simmer for around 2o minutes and then add in the garam masala to taste then serve.