Chicken Stew

A straight forward English stew
In the usual quick style
Can be done in a big pan
But one of these Dutch casserole things is best

2/3 Servings



  • Oil (1 tbsp)
  • Onion (1 med)
  • Garlic (3 lge cloves)
  • Leeks (2)
  • Carrots (2)
  • Red Lentils (1/2 cup)
  • Kale (handful)
  • Mixed Herbs (2 tsp)
  • Low Sodium Stock (3 cups)
  • Nutritional Yeast (1 tbsp)
  • Organic Chicken (300g approx)
  • Dumpling Mixture (1 serv)


Put 1 tbsp of oil in a large pan or casserole pan and heat up
Slice 1 med onion and add to the pan
Crush 3 large cloves of garlic and add to the pan
Slice up 2 leeks and add to the pan
Chop up 2 carrots andf add to the pan
Boil a kettle
Make 3 cups/750ml of low sodium stock
Adsd 1/2 cup of red lentils to the pan
Add 1 tbsp of nutritional yeast to the pan
Cover and cook on low
Rub a small bit of oil onto a large frying pan
Flatten out 300g(approx) of chicken breast and add to the frying pan
Heat up the frying pan and brown the chicken slightly on one side
Then flip the chicken over cover the frying pan and cook on low for 10 minutes
Put the dumpling mix into a large bowl
Add some sage to the dumpling mix if you like
Add 100ml of water to the dumpling mix and knead it together with your fingers
If the mixture is a little dry add another tbsp of water
Once it kneads into one lump then divide it into eight balls
Add the eight balls to the stew and cook on low for 20 minutes
Take the chicken off the heat after 10 minutes and leave it standing in the covered frying pan for another 10 minutes
Trim a handful of kale and add to the stew
Remove chicken from the frying pan and chop up
Add chicken to the stew
Once dumplings have had their 20 minutes the stew is ready
Option to place the cassserole pan under the grill and crust the dumplings if you want and the pan will allow it

Daily Combinations

Strawberry Bran Smoothie



Vitals - Vegetarian

Red Pepper

Red Lentils
Sweet Potato
Rice Bran Oil
Quorn Pieces
Wholemeal Bread
Nutritional Yeast
Baked Beans

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