Hearty Chicken Stew

Hearty Chicken Stew

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Servings: 4
Calories: 766


  • 3 lb chicken jointed, or 4 chicken quarters, halved
  • salt and pepper
  • 2 level tbsp plain flour All purpose
  • 2 tbsp olive oil
  • 2 onions peeled
  • 2 parsnips peeled
  • 2 large carrots peeled
  • 2 large potatoes peeled
  • 4 oz split red lentils
  • 2 bay leaves
  • 1 bouquet garni
  • 2 garlic cloves peeled (optional)
  • 15 oz can black eye or red kidney beans
  • 2 zucchinis sliced
  • 3 tbsp chopped fresh parsley
  • 1 tbsp snipped fresh chives optional


  • Season the chicken pieces with salt and pepper and toss in the flour to coat lightly.
  • Heat the oil in a flameproof casserole dish and brown the chicken in batches on all sides, remove and set aside.
  • Meanwhile, roughly chop the onions. Cut the parsnips, carrots and potatoes into chunks.
  • Fry these vegetables in the casserole, adding a little extra oil if necessary, until lightly browned.
  • Return the chicken to the casserole and add the lentils, bay leaves, bouquet garni, garlic if using and 900 ml (1 1/2 pint) water.
  • Cover with a tight fitting lid and simmer gently, stirring occasionally, for 45 minutes or until the chicken is tender and the lentils are soft and mushy.
  • Drain and rinse the beans, then add to the casserole with the courgettes.
  • Season and cook for a further 15 minutes or until the courgettes are just tender.
  • If the sauce is too thin, retrieve a few spoonfuls of vegetables, mash them with a potato masher and return to the stew to thicken it slightly.
  • Sprinkle with the chopped parsley and chives, if using, and serve.
Calories: 766 kcal
Carbohydrates: 74 g
Protein: 46 g
Fat: 33g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 122 mg
Sodium: 167 mg
Potassium: 1992 mg
Fiber: 18 g
Sugar: 11 g
Vitamin A: 6094 IU
Vitamin C: 68 mg
Calcium: 205 mg
Iron: 10 mg
Ingredients Chicken, Chicken Joints
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