Wednesday, November 13, 2013

Recipe: Roast Chicken and Vegetable Stew

Oh my goodness I can't believe how expensive baby sweet corn is! It's £10 per kilo at the co-op these days. That makes this lovely vegetable a rather seldom treat for me. This is a really nice quick, tasty, healthy dinner- that's great for getting 2.5 of your 5 a day easily, and for using up delicious leftover roast chicken. V8 is a tomato juice mixture, made of 8 different vegetable juices- I absolutely love it! You can just use tomato juice if you can't find V8 anywhere.

Roast Chicken and Vegetable Stew (serves 2)
1 tbsp extra virgin olive oil
1 white onion, diced
2 garlic cloves, finely diced
500ml chicken stock
100ml V8
175g baby sweetcorn, halved
1 rounded tbsp flour, mixed with a little water
320g leftover roast chicken (dark meat preferably)
150g asparagus, diced
125g frozen peas
Salt and pepper to taste

1. Fry the onion and garlic in the olive oil for 5 minutes. Add the chicken stock, V8, baby corn and flour mixture, and cook on a high heat for a further 5 minutes.
2. Add all the other ingredients, and cook on a medium heat, stirring occasionally, for 15 minute (or until the sauce has thickened). Season to taste and serve.

1 comment: