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Before you jump to Chicken / Veggie Stew recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons for doing this. The overall economy is impacted by the number of people who are dealing with health conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get people to lead a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically believe that healthy diets demand a lot of work and will significantly alter how they live and eat. It is possible, though, to make a few minor changes that can start to make a positive impact to our day-to-day eating habits.

These changes can be done with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil has monounsaturated fat which can help to fight bad cholesterol. Olive oil can also be beneficial for your skin since it is a great source of vitamin E. Even though you may already eat lots of fruits and vegetables, you may want to consider how fresh they are. If you decide to eat organic foods, you can avoid the problem of ingesting crops that may have been sprayed with harmful pesticides. Looking for a local supplier of fresh vegetables and fruits will give you the option of eating foods that still have almost all of the nutrients which are typically lost when produce has been kept in storage before it is sold.

Therefore, it should be quite obvious that it’s not at all hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to chicken / veggie stew recipe. You can cook chicken / veggie stew using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Chicken / Veggie Stew:

1. You need 4 chicken drumsticks, skin on and (350g Quorn Pieces OR 350g halved brown cap mushrooms)
2. Use 2 Brown onions, finely sliced
3. Provide 2 cloves garlic, finely sliced
4. Use 4 sticks celery, diced
5. Get 2 carrots, diced
6. You need 4 medium potatoes, diced
7. Use 300 g mushrooms, halved
8. Use 150 ml white wine
9. You need 1.5 L stock - 750 ml chicken stock, 750ml veggie stock if making 2 stews at once
10. Prepare 2 rounded tablespoons tomato paste
11. Use 2 tablespoons Worcestershire sauce
12. Take 1 tablespoon dried thyme (or any woody herb)
13. Provide S&P, EVOO, 2 nobs butter
14. You need 4 bay leaves
15. You need 4 level tablespoons plain flour
16. Take Crusty bread for serving

Instructions to make Chicken / Veggie Stew:

1. Heat oil and butter in a large deep frying pan. If making both chicken and veggie version, get two pans on the go and add equal butter and oil to each. You can use small saucepans if you don't have deep frying pans. Add onion, celery and garlic and fry for 3-4 minutes until softened.
2. Now add the chicken / Quorn and season well. Toss on a high heat until browned. If you are using mushrooms instead of Quorn, skip this step.
3. Now add the mushrooms and continue frying - the onions should be starting to caramelise. Turn the heat down and add the white wine, scraping the pan as you go.
4. Sprinkle in the flour and stir rapidly, then add the tomato paste and the stock, stirring well to combine. Add the bay leaves, thyme and Worcester sauce and stir in.
5. Now add the carrots and potatoes. For the chicken stew, lift the chicken to the top so the skin is above the liquid. Bring to a gentle simmer, cover and leave on stove for 45 minutes.
6. Heat oven to 180C/350F. Put the stew in the hot over with the lid off and cook for a further 40 minutes until the stock has thickened and the chicken skin goes crispy. For the veggie version you can complete this thickening in the oven or on the stove with the lid off until it's your desired thickness.
7. Season if necessary. Serve with crusty bread to mop up the sauce.
8. Tip. This meal can be reheated on the stove top and will store in the fridge for 3 days after cooking. Only reheat the amount you're going to eat so you don't overlook the veggies.

It's also gluten-free so indulge in it absolutely guilt free! Jam packed with veggies as well as chicken breast and tomatoes, this is a healthy, hearty quick stew. Veggie and chicken stew is a classic recipe in most households. Welcome the robust flavors of root veggies in a warm and cozy stew. A veggie stew is a great way of getting through a great range of vegetables, and it can be as easy or posh as you like.

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