22 Street Lane Nursery - Dish of the Month

January 2019 Dish of the Month Recipe

Slow-Cooked Chicken Stew

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 (1pt) chicken stock

Method: Prep: 10minutes › Cook: 4hrs 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. 4. Cook on High for 3-4 hours or on low 8 hours. Serve with roast puddings, stuffing or bread and butter.