Flavourful Cooking

Nº 81 · Budget Favourites · serves 4

Old-Fashioned Chicken and Vegetable Stew

An honest, old-fashioned stew of tender chicken, potatoes and carrots in a thickened gravy: one pot, everything in, everyone happy.

€8–10approx. €2.00–2.50 ppMild15 min prepLOW 5–6 hrs · HIGH 3 hrs
Old-Fashioned Chicken and Vegetable Stew

Ingredients serves 4

Tick off what you already have at home.

  • Budget tip: bone-in chicken legs instead of thigh fillets (approx. €1.50)

    MercadonaLidlCarnicería

    Aisle: carnicería / aves. Usually pre-packed with the fresh meat as 'contramuslo deshuesado'; a poultry stall will also debone it.

  • Any supermarket

    Aisle: frutería. Look for 'para guisar/cocer' on the bag; these hold together better.

  • Any supermarket

    Aisle: frutería. 1-2 kg bags are cheaper than loose.

  • Any supermarket

    Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.

  • Any supermarket

    Aisle: harinas. Maizena is a brand; 'harina fina de maíz' is the same thing.

Method

  1. 1

    Cut the potatoes and carrots into rough 3 cm chunks and put them in the bottom of the slow cooker. That's where it's hottest.

  2. 2

    Season the chicken with salt, pepper and thyme and brown it quickly in oil until golden. Add the onions and fry for 2 minutes.

  3. 3

    Lay the chicken and onion on the vegetables, pour over the stock and add the bay leaves. Fill the pot no more than three-quarters full.

  4. 4

    Cook with the lid on for 5–6 hours on LOW or 3 hours on HIGH, until the potatoes are soft and the chicken reaches 75 °C.

  5. 5

    For the last half hour, stir in the cornflour mixed with 2 tbsp cold water. Fish out the bay leaves and serve.

Flavourful Cooking · slowcookerspain.com/en/recipes/old-fashioned-chicken-and-vegetable-stew/