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

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

Red Pepper
Carrots
Kale
Red Lentils
Sweet Potato
Rice Bran Oil
Quorn Pieces
Wholemeal Bread
Nutritional Yeast
Baked Beans
Avocado