Chicken and Potato Stew

Chicken and Potato StewChicken and Potato Stew 

This is a humble and simple stew, somewhere between a curry and a casserole.  Hearty and tasty  this is a perfect winter meal.  The potatoes are lovely and give the gravy a sweetness and silky texture.  Using chicken thighs gives the stock more flavour and is less stringy than the breast cut.  If you are not a fan of the thigh, please use whichever cut you prefer.

4 skinless chicken thighs cut into mouth-sized pieces
2 large onions, very finely chopped
2 teaspoons garam marsala
1 stick celery, finely chopped
2 cups light chicken stock (homemade or from concentrate/cubes)
1 cup green beans, sliced
1 tablespoons finely chopped rosemary
Plenty of salt and pepper 

6-8 new potatoes, sliced in half , peeled or in their skins

In a large saucepan brown the onions and celery in a little oil and if desired a little butter, then add the rosemary and garam marsala spice mix.  Cook the onions well, add a dash of water or wine to help break down the onions so they are almost dissolved into a paste with the oil and herbs.

Stir well to ensure the gravy does not stick, then add the chicken pieces.
Allow the chicken to brown slightly, then add the potatoes and stock.

Reduce the heat and simmer the mix until the liquid has reduced - for at least 20 mintues until the potatoes are almost falling-apart cooked and the chicken is tender. 

Lastly throw in the green beans and cook them until just tender, then serve.

Serve with a flurry of chopped parsley or a little extra rosemary if desired!  

 Chicken and Potato Stew