zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Quick Chicken and Garlic Stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Quick Chicken and Garlic Stew

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4

    Ingredients

    • 2 tbsp Olive oil
    • 1 Large garlic head, cloves separated, but skins on
    • 8 Chicken thighs
    • 300g Carrots, scrubbed and sliced
    • 1 Leek, trimmed and sliced
    • 200ml Dry sherry
    • 5 Bay leaves
    • 20g Parsley, chopped

    Method

    1. Heat the oil in a large casserole and add the garlic. Cook over a gentle heat for about 2 minutes until the cloves begin to soften. Remove and set aside.
    2. Increase the heat and add the chicken to the pan (in 2 batches if necessary). Cook until browned on all sides. Remove to a plate with the garlic. Add the carrots and leek to the pan and cook for 2 minutes, then return the chicken and garlic to the pan with the sherry and bay leaves.
    3. Boil down for 1 minute until the alcohol evaporates. Now add 150ml water, cover and reduce the heat to low. Simmer gently for 20 minutes, then season.
    4. Sprinkle with the parsley and serve with creamy mash.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars