22 Street Lane Nursery - January 2019 Newsletter

January Newsletter

Recipe of the Month

Ingredients Serves: A family of 4 • 4 carrots

• 1 large onion • 4 garlic cloves • 2 large potatoes, diced • 1 handful chopped fresh parsley, rosemary and thyme • 4 chicken thighs • 4 bay leaves • salt and pepper to taste • 40g pearl barley • 20g split peas • 20g marrow fat peas • 600ml (1 pt) chicken stock

Chicken Stew

Method

Prep: 10min › Cook: 4hr › Ready in: 4hr 10min 1. Chop carrots, onion and garlic, and add to medium hot pan for 5 minutes. Add diced potatoes and herbs, and cook for another 5 minutes. Add to slow cooker. 2. Place the chicken in frying pan for 5 minutes. Add to slow cooker. 3. Add the bay leaves, salt and pepper, barley, split peas, marrowfat peas and stock to the slow cooker. Cook on a high heat for 3-4 hours or on a low heat for 8 hours. 4. Serve with roast puddings, stuffing or bread and butter.