Allergy free chicken, leek and carrot stew recipe

Ingredients

• 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

Method

• 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.