Chicken Stew

Chicken stews are perfect for when you want something hearty, comforting, and they’re even better the next day. Make a bit extra to freeze for a rainy day.

Chicken Stew
Serves: 6 to 8 servings
Prep time: 
Cook time: 
Total time: 
  • 1.5 kg chicken pieces or whole chicken, cut up
  • 2 chicken stock cubes
  • 2 cups boiling water
  • 1 teaspoon poultry seasoning
  • ¼ teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups thinly sliced carrots
  • ¾ cup sliced celery
  • 5 small onions, halved
  • ½ cup all-purpose flour
  • 1½ cups milk
  • 1½ cups frozen peas
  1. Place chicken pieces in a large saucepan. Dissolve chicken stock cubes in boiling water. Pour over chicken in the pan. Add poultry seasoning, thyme, salt and pepper. Cover and simmer 45 minutes or until tender. Remove chicken.
  2. Add carrots, celery and onions to broth; simmer 20 minutes longer or until vegetables are just tender.
  3. Meanwhile, remove bones and skin from chicken meat. Cut into bite-size pieces. Combine flour and milk. Add to saucepan slowly, along with peas and stir constantly until smoothly thickened and mixture comes to the boil. Add chicken and heat through.


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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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