Comforting Chicken Stew

I've actually only made this once and it was a recommendation from Mum.  It's a delicious and hearty winter stew, packed with veggies and flavour.  It's also really healthy as there's no butter or oil - just the chicken, vegetables and stock.  It's a good one to cook when you want to put something in the oven and forget about it for a while.  The preparation is really quick.  Good to serve with fresh crusty bread to mop up the juices.

2 tbsp plain (all purpose flour)


2 tsp sea salt
4 chicken leg quarters (I used chicken thighs)
1 carrot, peeled and cut into chunks
1 turnip, peeled and cut into chunks
1 parsnip, peeled and cut into chunks
4 boiling potatoes, peeled and cut into chunks
2 celery stalks, sliced
1 leek, sliced
500ml chicken stock


Combine the flour and salt in a bowl, add the chicken and toss to coat.
Toss all vegetables in a separate large bowl.
Arrange half the vegetables in a large baking dish.
Add floured chicken, then the remaining vegetables.
Pour in 500ml chicken stock.
Then cover and bake in moderate oven for 1 hour 20 minutes.
Serve sprinkled with finely chopped parsley.  
Serves 4.
(Mine needed a bit longer in the oven, I probably gave it an extra 20 mins)
Marie Claire Seasonal Kitchen, Michelle Cranston

All the raw ingredients in the pot

Cooked dish after I'd taken out 2 servings