I haven’t posted about chicken for a while. I usually forget how good it is each time I make it, and the other night was no exception. I think you really have to buy ‘proper’ chicken though. By that I mean one that tastes of bird, rather than just sweetish protein. This 2kg corn fed organic chicken cost £12 and I got 4 portions of this stew out of it with just the legs. I’ve got enough breast meat for another couple of meals (roast chicken dinner for 2 plus a mini hotpot I think) plus 2 litres of stock from the carcass. So it’s pretty economical really, although the initial outlay is high.
I fancied something a little different from my usual chicken leftovers, which are often quite stodgy (but delish – try my Leftover Roast Chicken Hotpot and the uber yummy Leftover Roast Chicken Pasties or Baked Wholemeal Chicken Goujons.
So I made use of some huge out of season tomatoes that had been disappointing when eaten raw, and transformed them into a sweet juicy sauce to go with the chicken.
All it needed was some potato wedges cooked alongside the chicken and we were done. 3 of your 5 a day, filling, tasty, cheap. You’re welcome.
Mediterranean Chicken Stew
around 4 handfuls leftover roast chicken
knob of butter
4 sticks celery, chopped
3 carrots, chopped
1 large onion cut into chunks
2 cloves sliced garlic
4 large tomatoes, skins removed (pour boiling water over them and peel off the skin) and chopped into chunks
splash white wine
1 tablespoon tomato puree
200ml chicken stock
salt and pepper
1. Fry the celery, carrots, onion and garlic in the butter on a low heat until soft.
2. Add the other ingredients except for the chicken and turn up the heat for a minute while the stew bubbles.
3. Turn the heat down, add the chicken and simmer for 15 minutes.
The stew minus the chicken is a great one to have on standby. I’ve made extra so that I can add more chicken to it later in the week, and I’ll try it with white fish fillets too – perfect for Corina’s Cook Once Eat Twice Challenge – have a look for more ideas!