What better way to start the New Year than chicken stew with healthy vegetables

  • 45mins
  • 4
  • Easy


  • ½ tbsp sunflower oil
  • ½ onion, finely chopped
  • 2 garlic cloves, sliced
  • 700l hot chicken stock
  • ½ large potato, finely grated
  • ½ tbsp fresh thyme leaf
  • 1 tsp fresh rosemary leaves
  • 1 x 850g family packs skinless chicken thighs (you need 8 in total)
  • 3 carrots, halved lengthways and cut into chunks
  • 1 parsnip, halved lengthways and cut into chunks
  • 2 leeks, well washed and thickly sliced
  • For the mash side dish
  • 3 potatoes
  • Thick slice of butter


As we welcome in the new year, January is a great month for delicious healthy and tasty vegetables – carrots, leeks and parsnips. The parsnip, which will have graced many a Christmas dinner plate is a sweetly flavoured root vegetable native to Britain and can be roasted, mashed, or made into chips or crisps. It contains a wide variety of vitamins, minerals and nutrients, including dietary fibre and vitamin C. Teamed with tasty chicken it give a warming healthy chicken stew during the cold winter months.

Heat the oil in a large pan – a large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.

Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender.

Meanwhile, peel and cut the remaining 3 potatoes into large pieces. Steam for 20 – 30 minutes until tender, then mash with the butter.

About The Author

Mehdi Boukemach is chef at Fodder, at the RAS Yorkshire Show Ground, Harrogate

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