Chicken Stew

Submitted by: Joseph Wu

Latest update: March 22, 2005


Goes well on rice, pasta, or a slice of bread.

Other options:

  • 2 hot Italian sausages, cut into bite-sized pieces (brown with chicken)
  • 1/2 cup pot barley (add with lentils)

February 10, 2005

Serves 4.

Roughly chop the following vegetables:

  • 1 large carrot (or 1 parsnip...or both!)
  • 1 large celery stick
  • 1 large baker potato
  • 1 large white or yellow onion (or 1 large leek)
  • 2-3 medium red potatoes

Trim the excess fat off of 4 whole chicken legs. Rinse and pat dry. Season with salt and pepper. Brown in a Dutch oven (or other large stew pot) with a little oil. Drain on paper towels.

Sweat the onions in the Dutch oven using the left over oil. Add other vegetables and 1/2 cup green lentils. Stir over medium heat for about 2 minutes.

Return the chicken to the Dutch oven (on top of the vegetables). Add chicken stock to cover (about 2 cups). Add one sprig of fresh rosemary. Bring to a boil, then reduce heat and simmer until the chicken is tender (about 45 minutes). Skim off any excess fat from the top.

Mix together 1/2 cup plain organic yoghurt and 1 Tbsp. grain mustard. Stir into the pot. Thicken with a corn starch slurry (2 tsp. corn starch and water). Simmer for 2 minutes, then serve.