We asked you for your Mum’s Best Dish and goodtoknow user Clara Cort sent in her mum, Elizabeth’s traditional chicken stew with all the trimmings. She says: ‘There’s nothing better than arriving home hungry to a warm pot of chicken stew after a chilly day out. I can already smell the dish from the hall way, and while the family sits down for supper, I’m just so glad to be home. This is one of our traditional family recipes, passed down from my Mum who cooked this in every season, and especially when we were sick, or just feeling a little under the weather. It was the best cure for anything and continues to vow family members, friends and even colleagues! Thankfully it’s an easy recipe, it just needs attention, plenty of time for preparation and lots of TLC.’
- For the marinade:
- Half an onion
- Freshly grounded peppercorns, rock salt
- A few garlic cloves
- Half a bottle of dry white wine
- Few bay leaves
- For the stew:
- 1 kg of chicken breast/drum stick, skinless
- Handful of flour
- Knob of butter
- ½ litre chicken stock
- Olive oil
- Roughly cut carrots/squash/parsney/potatoe/swede
- A few button mushroom
- Fresh rosemary, thyme
- 1tbsp balsamic vinegar
- Handful of fresh parsley
For the marinade:
- In a large bowl mix together all the key ingredients.
- Dice the onion into smaller pieces and crush a garlic clove with a big knife and add the spiced chicken pieces into the juicy mix with a few bay leaves. Put the bowl into the fridge overnight.
- By the following day the chicken has absorbed all those fantastic.
For the stew:
- Lift the chicken pieces from the marinade, let them rest a few minutes on the worktop to allow any excess juice to run off.
- Sprinkle a big chopping board with flour, rock salt and grounded fresh pepper, now roll the meat in it and allow a light coating of the flour mix.
- Heat oil and butter in a casserole dish.
- Fry the chicken pieces on a low temperature until they get nicely brown, then take them out.
- Add some finely chopped onion to the pan and 2 thinly sliced garlic cloves with some butter.
- Fry them on a low heat until it’s softened. Add the rosemary, thyme and a tbsp balsamic vinegar, boil it for a minute. Then add the vegetables and the marinade (but strain the juice through a sieve first).
- Boil it for a few minutes, while also adding the stock, then you can put back the lightly fried chicken pieces.
- Put a lid on it and slow cook for half an hour, then it’s time to go into the preheated oven 170°C/325°F/Gas Mark 3. While our stew is cooking for another 2 hrs, I set the table, light some candles and open a bottle of good Chianti, it blends perfectly with the spicy comforting dish!
- Before serving, add a handful of nicely cut fresh parsley and it’s all ready to eat!
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