English Chicken Stew

3 tbls butter

8 chicken thighs 

250g carrots cut into chunks

250g potatoes cut into chunks

2 large onions cut into chunks

150g leeks washed and thickly sliced

5 cups water

100g MA’s Kitchen Chicken Stew Roux



Step 1

Heat 1 tbs of butter in a casserole pan and brown the chicken. Remove and put aside.

Step 2

Heat the remaining butter and sauté onion until brown.

Step 3

Add the vegetables, chicken, water and half of the roux and bring to a simmer.

Step 4

Once the chicken and vegetables are cooked add the remaining roux and mix well. Serve with fresh bread or steamed rice.