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Baked Dishes Stew Under £2.00 Per Serving Under £3.00 Per Serving

Herby Chicken Root Vegetable Stew & Dumplings

Herby Stew

Serves 6 – Approximately £1.15 per serving – (£6.88 Total)

A super easy herby stew, swap out the chicken thighs for Quorn or crispy Tofu for a great vegetarian alternative.

Ingredients

For the Stew

  • 800g Bone-less Chicken Thighs (Cut into bite-size strips) – (£2.50)
  • 2 Medium White Potatoes(Cut into bite-size chunks) – (£0.40)
  • 2 Carrots (Cut into batons) – (£0.20)
  • 2 Parsnips (Cut into batons) – (£0.40)
  • 2 Leeks (Chopped into 1cm rings) – (£0.50)
  • 3 Red Onions (Cut into quarters) – (£0.60)
  • 4 Garlic Cloves (Roughly Chopped) – (£.20)
  • 500ml Chicken Stock – (£0.10)
  • 1 Tbs Mixed Italian Herbs – (£0.10)
  • 100g Sage & Onion Stuffing Mix – (£1.00)
  • 1 tsp Salt – (£0.05)
  • 1 Tsp Black Pepper – (£0.05)

For the Dumplings

  • 150g Self Raising Flour – (£0.15)
  • 75g Vegetable Suet – (£0.60)
  • 1/2 tsp Salt – (£0.03)

Method

For the Stew:

1 – Boil a kettle for the potatoes and Preheat Oven to 200˚C Gas Mark 6.

2 – Boil the Potatoes for 15 minutes adding in the Carrots and Parsnips 5 minutes to the end. Once done, drain and add to a large ovenproof dish.

3 – Whilst the potatoes are boiling, heat a drizzle of vegetable oil in a pan on a medium-high heat and fry the chicken giving it a nice golden brown char. Draining any liquid into a measuring cup to be used with the stock. Add the chicken to the ovenproof dish.

4 – In the same pan that the chicken was cooked in, fry off the onion and leek for 5 minutes, 1 minute until the end, add the chopped garlic then add to the ovenproof dish.

5 – Mix everything in the ovenproof dish up then pour over the stock, adding more if needed to cover everything. Then add the Italian Mixed Herbs, Sage & Onion Stuffing Mix, Salt, and Pepper to the dish and give everything a good mix-up.

6 – Cover with foil and pierce the top, then add the dish to the oven for 1 hour. 20 Minutes until the end remove the foil and add the dumplings pushing them halfway into the stew. Everything is done when the dumplings are golden brown.

For the Dumplings:

1 – Add the flour to a mixing bowl with the salt, and stir in the suet, and chopped parsley.

2 – Make a small well in the middle and slowly add the cold water, mixing together until the dough is firm but pliable.

3 – Divide the dough into 8 pieces and roll each one into a ball. Chill until needed with a sprinkle of flour on the top.

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