Stews and casseroles are great winter dishes that can be prepared at the weekend and then portioned for the week or frozen. I can them one pot meals and everything you need for your dinner is in one pot.
I have done the recipe below with both chicken or beef – both equally good. the beef option takes about an hour longer to cook:
- 1 small chicken - jointed into 8 pieces or 6 chicken breasts
- 2 large onions - peeled and thinly sliced
- 650 g of fresh ripe tomatoes - chopped
- 1 tin of chickpeas - drained and washed well
- 2 garlic cloves - crushed
- 1 tbsp of tomato puree
- 1 tbsp of fresh rosemary - finely chop the leaves
- 2 bay leaves
- 10 fl oz dry white wine
- 1 tbsp white wine vinegar
- 2 tbsp fresh parsley - chopped well (optional)
- Sea salt and freshly cracked pepper
- First seal the chicken by placing a little oil in your casserole dish or large pan, heat well, and place the chicken pieces inside and seal until they are white or slightly browned on each side. This should take no more than a minute. Remove and place to the side
- The bottom of the pan should be browned. Now simply had a good dash of water and all of the browning will dissolve. Next add the onions and let sweating, covered, for 10 minutes.
- Then add the garlic, stir round, followed by the fresh tomatoes, puree, rosemary, bay leaves, white wine and white wine vinegar. Add a little salt and pepper and stir well. Bring to a bubble and then let it bubble for about 20 minutes, uncovered. It should be around half the original volume. If not, keep for another 5 minutes.
- Add the chicken pieces, stir well, reduce to a simmer and cover for 30-40 minutes. If you are using chicken breasts only, I'd say check after 20 minutes.
- Add the tin of chickpeas. and stir for a few minutes.
- When ready to serve, stir in parsley
- Wheat free, gluten free, dairy free and sugar free