This hearty chicken stew recipe was first featured in Woman’s Weekly in 1977 – cheap, quick and easy it makes a popular family meal any day of the week
- 1.5-1.75kg (3-3½lb) chicken
- 2 tbsp cooking (olive) oil
- 2 medium onions, peeled and chopped
- 1 clove garlic, peeled and crushed, optional
- 1 level tbsp plain flour
- 150ml (¼ pint) hot chicken stock
- 400g can whole or chopped tomatoes
- 2 level tsp mixed dried herbs (we used 1 heaped tbsp freshly chopped parsley and basil mixed)
- Salt and ground black pepper
- 1.25 litre (2 pint) flameproof dish
Joint the chicken, using a sharp knife. Take off the legs, and cut them through at the joint, to give a thigh and drumstick. Take off the wings with a little of the breast meat. Remove the wing tips (use in stock with the carcass). Take the breast off the bone, skin it and cut each breast in half. You should have 10 pieces of chicken.
Heat the oil in the dish and fry chicken for about 5 mins until lightly browned all over. Take pieces out and put on a plate.
Add the onions and garlic, if using, to the dish and fry for 3 mins. Stir in the flour and when it has absorbed the fat, take the pan off the heat. Stir in the stock, tomatoes and herbs.
Put pan back on the heat, and bring the sauce to the boil, stirring all the time. Season. Add the chicken pieces, cover and simmer over a low heat for about 45 mins, until meat is tender. Stir occasionally during cooking. Serve with rice or potatoes.
To save having to joint the chicken yourself, buy portions