Chicken Stew

This recipe is a timeless classic in my family. It works so well on cold nights, we use it when we go camping at Halloween every year and if ever someone’s not well, a big bowl of this perks them right up. Best bit – toss it all in and let it cook.


Serves 6-8 (or 4 with leftovers for lunches)




  • 1tbsp oil


  • 8 chicken thighs


  • 1.5kg potatoes, quartered


  • 2 bay leaves


  • 1ltr chicken stock


  • 100g peas


  • seasoning


  1. Heat the oil in a big pot and toss in the chicken. Let cook for five minutes until it begins to brown.
  2. Add everything else and bring to the boil. Pop on a lid and let simmer for 45mins-1hr.
  3. Give it a quick mash to break it up a little more and if you like your thicker, let it simmer with the lid off for a while longer.

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