May 21, 2014


Chicken pieces - 600 gms
Bay leaf - 1
Celery tops - 2 tbsp
Salt and pepper
Butter - 1 tbsp
Oil - 1/2 tbsp
Onion - 1 (diced)
Garlic - 1/2 tsp  (Finely chopped)
Turnip -1 /2  cup(diced)
Carrots -  1 cup (diced)
Celery stalks - 1 cup (sliced)
Chicken stock - 1 cup
Tomato puree - 1/4 cup
Dried tarragon - 1/8 tsp
Dried thyme - 1/8 tsp
Potato - 1 (peeled and sliced thick)
Broccoli - 1 small bunch (cut into springs)
Flour - 1/2 tbsp


  • Put the joint chicken, cut off wing tips and place these together with the neck and back pieces in sauce pan, add 3 cups of water, 1 tsp of salt, bay leaf and celery tops and simmer to make stock, about 30 minutes.
  • Heat wok, add oil and half of the butter and stir fry the garlic and all the vegetables over high heat for 2-3 minutes. Cover and cook for 2 more minutes.
  • Add chicken pieces, stock,  tomato puree, salt, pepper, tarragon and thyme. 
  • Bring to the boil, then reduce heat, cover and simmer for 15-20 minutes or until chicken is almost tender.
  • Add potatoes and cook covered for another 10 minutes.
  • Finally add the broccoli springs, making sure they sit on top of the stew and cook in the steam for the next 10 minutes.
  • In a bowl, mix flour with the remaining butter and add a little at a time, to the gravy, stirring to make sure it is well blended.
  • Allow to boil and thicken.
  • Serve hot, accompanied by crusty bread.

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