English Chicken Stew
Ingredients
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
Instructions
Step 01
Heat 1 tbs of butter in a casserole pan and brown the chicken. Remove and put aside.
Step 02
Heat the remaining butter and sauté onion until brown.
Step 03
Add the vegetables, chicken, water and half of the roux and bring to a simmer.
Step 04
Once the chicken and vegetables are cooked add the remaining roux and mix well. Serve with fresh bread or steamed rice.
