Frugal Food | Warming Chicken Stew

Ingredients

Chicken legs (1 for each 600ml of stew)

2 carrots

2 parsnips

1 swede

onions (1 for each chicken leg)

herbs d’Provence

seasoning

Place your chicken legs in a saucepan, cover in a 1 litre water and cook until the chicken separates from the bones easily; then remove the bones. If you want it low fat, remove some fat from the chicken and the skin.

Meanwhile, slowly fry your chopped onions in another large saucepan until it begins to brown. Chop all your vegetables as small as possible and when the onion is done add the rest of the vegetables with the chicken and stock. Then add you seasoning, salt and perhaps black pepper and sprinkle herbs d’Provence on top and stir. Now simmer for at least an hour. It can be put into a casserole dish and cooked in the oven.

Mine was yummy. I made it with a stew pack (£1.00 from Lidl and the chicken legs were 5 for £2.00 also from Lidl. I cut them in half and used 5 thighs and so I had 5 bowls of stew for about £2.50. I think 50p a bowl is quite frugal and it’s nourishing. It helps keep out the cold and is packed with vitamins and minerals. Eat this with toasted bread or even cook potatoes to go with it if you have to feed a family.

You can use less chicken and add a chicken Oxo cube; but chicken OXO cubes aren’t gluten free.

There are more amazing blogs on my Home Page. Please comment and click the ‘like’ button. There are more frugal food blogs to come. I think Chinese stir fry will be next and I am planning a sardine salad  with rice blog!

 

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