Saturday, May 25, 2013

Allergy free chicken, leek and carrot stew recipe

  • 2 large carrots, peeled and chopped thickly
  • 1 large leek, halved and sliced
  • 700g chicken breast or thighs, cut into 2-inch cubes
  • Salt and pepper, to taste
  • 2 tbsps Orgran all purpose flour
  • 1 tsp fresh thyme, leaves stripped
  • 1 tsp paprika
  • 2 tbsps olive oil
  • ½ cup dry white wine
  • ½ cup chicken stock made from a Massel vegetarian chicken ultracube
  • ¼ cup goat’s milk (optional)
  • 1 tbsp yellow mustard powder
  • 1 tbsp white vinegar
  • ¼ cup fresh Italian parsley, chopped
  • Thyme sprigs, to garnish

  • Cook the carrots in a large saucepan of boiling salted water 3 minutes.
  • Add the sliced leek to the saucepan and cook until carrots are tender, about 3 minutes longer.
  • Drain the carrots and leek and set aside.
  • Sprinkle the chicken with salt and freshly ground black pepper.
  • Whisk the flour, thyme and paprika in a medium bowl.
  • Toss the chicken pieces in the flour mixture.
  • Heat the oil in a large frying pan or wok over a medium- high heat.
  • Cook the chicken and until browned, about 2 minutes per side.
  • Add the wine and allow it to boil until reduced by half, 2 to 3 minutes.
  • Scatter the carrot and leek over the chicken.
  • Add the stock, cover, and simmer on low until the chicken is cooked through, about 15 minutes.
  • Add the goat’s milk, vinegar and mustard powder.
  • Stir until the sauce thickens slightly, about 2 minutes.
  • Season the sauce to taste with salt and pepper.
  • Transfer to a large shallow bowl.
  • Scatter parsley over and garnish with thyme sprigs.

No comments:

Post a Comment