Picture the scene, you come in from a long, freezing cold day and the delicious aromas of this rich stew hit you in an instant. Dive into your slippers and PJs and serve yourself a hearty steaming bowl full and enjoy. It really does not get much easier than this and it’s so tasty its hard to believe how healthy it must be with all those veggies.
I prepared it all the night before and so it was marinating all night with the red wine and stock. Made with your choice of seasonal root vegetables, herbs and a nice Rioja. Most importantly you must take yourself a cheeky glass of the Rioja just to make sure it’s acceptable for your cooking! Hic
INGREDIENTS
1 pack of chicken thighs 4-6 pieces (skinless and boneless for ease) cut into chunks
1 medium onion finely sliced
half fennel bulb finely sliced
few sprigs of fresh thyme and rosemary
1 medium carrot
1 medium parsnip
half Swede
half celeriac
1 leek
salt-and-pepper
tbsp of crushed garlic or to taste
1 mango
METHOD
Coat the chicken with Cornflour and fry quickly for a few minutes
Lightly fry fennel for a couple of minutes then add the onion and garlic until lightly browned.
Remove from pan and put in slow cooker or casserole dish.
In the meantime, chop your choice of root vegetables into small chunks chuck into the slow cooker or can be cooked on the hob or the oven.
Chop the mango and add to pot
Pour in half a bottle of rioja or good red wine
1 pint of chicken stock
Additional cornflour mixed with cold water if extra thickness required
Cook until vegetables are soft and the chicken cooked through.
Wheelie Tasty Recipes 