Irish chicken stew with golden potato top

Poultry
35 Min
very easy
4 People
Rating starstarstarstarstar
The speedy version of a classic comfort dish! Chicken, cabbage and vegetables in a herby stew, topped with golden potatoes, finished with fresh leaves.
1. Set oven to 220ºC. Slice potatoes into 1cm thick rounds. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20-25 minutes until golden and tender.

2. Heat a large frypan over medium-high heat with 1 tbsp oil. Dice and add chicken. Season with salt and pepper. Cook for 3-4 minutes until browned. Remove to a plate, keep pan on heat.

3. Dice onion, celery and carrot. Add to pan as you go along with thyme leaves and bay leaf. Cook for 4-5 minutes until softened.

4. Stir in 3 tbsp flour and crumble in 1 1/2 stock cubes. Pour in 3 cups water and stir to combine. Return chicken to pan, cover and simmer for 10 minutes.

5. Shred the baby wombok and stir through the stew to wilt. Season with salt and pepper to taste. 

Arrange potato slices over top to cover the stew (optional).

6. Divide stew with potato top among shallow bowls. Top with rocket leaves.

NOTES
Slice the potatoes lengthways to give a larger surface area.
Stretch the dish out by adding other vegetables such as mushrooms and leek so you can have leftovers the next day!
Potatoes, 600g
Chicken thigh fillets, 600g
Brown onion, 1/2 *
Celery, 2 sticks
Carrot, 1
Thyme, 1/2 packet *
Bay leaf, 1
Baby wombok cabbage, 1/2 *
Rocket leaves, 1/2 bag (100g) *

FROM YOUR PANTRY
Oil (for cooking), salt, pepper, stock cubes (1 1/2), flour (of choice)