Hearty Mouthwatering Garlic Chicken Stew

Prep time: 15 mins  Cook Time: 1 hour 15 mins 

Total Time: 1 1/2 Hours Serves: 4-5 people 

This delicious garlic tender chicken stew is exactly what you and your body need's right now. Simple and amazing this will have you on top of the world. Loaded with vegetables, two types of chicken and yes ten garlic gloves. (I do love my garlic) The best part is it not only a one-pot wonder it basically cooks itself. 

This stew is even better the next day as well and you can freeze it for up to a week or store it in the fridge for two days.

Utensils: 

- Larger dip pot or stew pot with lid 

- Large mixing spoon 

- 1 Tbsp for tasting 

- 1 Sharp knife 

- 1 Cutting board 

- Tonks 

- Cup or measuring jug 

INGRIDENTS

Meat: 

3 Chicken Breasts - Leave whole (helps keep them moist and makes them even more tender. 

1/2 kg of chicken legs with skin - Chicken with skin gives it so much flavour 

Vegetables / Herbs:

1 brown onion - peeled and roughly chopped 

10 garlic cloves - peeled and minced or chopped 

2 Celery sticks - washed and roughly chopped

2 Carrots - washed and roughly chopped 

3 spring onions - washed and roughly chopped 

1/2 red or green capsicum - washed and roughly chopped 

1 zucchini - washed and roughly chopped 

1/2 broccoli - washed and roughly chopped 

1 cup of beans -washed and cut if desired 

1 cup peas & corn 

3 potatoes - peeled and roughly chopped 

Herbs/liquids:

3 tbsp butter or margarine  

2 cups of water

1 cup of chicken stock 

Salt & Pepper 

Tsp of dried herbs - Parsley, thyme, coriander, and dill 

PREP:

1: Wash and cut all vegetables to your liking so chunky or small. 

2: Peel and cut potatoes.

3: Peel and cut onion and garlic. 

4: Get all your ingredients ready including all herbs and you are already to start creating!

Pinch Steps: 

Pinch 1: Over medium heat, add 1 tbsp of butter with onion and half of your garlic with a dash of water. 

Pinch 2: After five minutes add all your veggies with one cup of water and give it a big stir. Let sit to come to the boil. 

Pinch 3: Once boiling add all your chicken including potatoes. Add your chicken stock, rest of the garlic, 2 tbsp butter (Water/stock should be covering all chicken and veggies) 

Pinch 4: Season well with salt and pepper, and dry herbs, pop lid on till boiling. Once boiling reduce heat and take the lid off and let simmer for 1 hour or more. You will know when to eat when the chicken is falling apart. 

Comments: 

- Halfway through the cooking time taste and check for seasoning, I do find adding salt a few times throughout the cooking gives it so much flavour at the end but all depending on your taste buds. 

- I like my stews with heaps of liquid but if you prefer a thicker stew just add flour and stir to thicken. 

- Mincing garlic you get more favour into your stew.