Chicken Stew
The
chicken is so tender, it slides off the bone and the the sauce is perfect to mop up with fresh crusty bread.
Serves 4
| 2 chicken legs with thigh | 1 tin tomato passata |
| 1 chicken stock cube | 1 cup chicken stock |
| fresh parsley | ¾ cup canelli beans |
| bouquet di garni |
1 ½ cups water |
| 1 tbsp garlic oil | 6 small potatoes, quartered |
| 1 onion | 1 tsp oregano |
| 1 tbsp unsalted butter | 1 tsp basil |
| 1 tin red peppers | salt and pepper to taste |
Boil chicken legs in pot with cube parsley and bouquet di garni until cooked through.
Remove chicken from water and remove skin, set aside. Remove liquid from pot, retain and set aside.
In medium pot melt butter, add garlic oil and onions. Cook onions until brown, add ½ cup of stock and pepper and cook for 3-5 minutes.
Add remainder of stock and passata, stir in oregano, basil, salt and pepper. Add potatoes and chicken pieces.
Top with 1- 1 ½ cups water and simmer for at least 1 hour.