4 Chicken Thighs – if you are using a slow cooker, crisp the skin by browning them first for 5 mins.
Nduja – a couple of rounds sliced into quarters
1 Red Pepper – take the stalk out, cut into half, remove the seeds and slice into strips
1 Onion – peel, half and slice into semi-circle rings [ flat side on the board and cut downwards]
4 cloves of garlic – peel and grate or chopped finely
500g potatoes, peel and cut into chunks about 3cm square
Tin of chopped tomatoes
Tablespoon of oregano
Chicken stock using your kallo chicken and rosemary stock tube- you will need approx. 250ml of water with this.
Well this is simple once you have browned the skin of your chicken thighs, place everything into your slow cooker, switch on and leave on low for 8 hours you can prepare it the night before then just switch on as you leave the house in the morning, or stay in and smell the deliciousness of the aromas cooking all day – a guarantee you will be hungry by dinner time.
You can of course put everything in a casserole dish and cook for one hour in the oven till the potatoes are cooked through and have slightly thickened the liquid – if you are using this method increase the liquid to 300ml with the stock as it evaporates more.
Or cook covered on the stove top – again using 300ml of liquid in your stock until the potatoes are soft and the chicken is cooked through [ no pink in site! when you prod it]
There are many versions of this classic chicken stew nowadays. It’s thought to have been created by a chef to celebrate Napoleon’s victory at Marengo! For us it’s always been a staple dish, so we’d thought we’d share a recipe we have created with our chef/photographer buddy JP! Ingredients 4 chicken legs (drumsticks and thighs …
Versatile Mince Beef Base I would like to show you how to make a “ragu” style mince beef base which you can then split and use in three different recipes making 12 portions from this one base mix. Consider making the ragu style base and then splitting it to make one large cottage pie and …
For the last few weeks I have been on my Vegan diet and so far I’m loving it! My favourite go to so far has been Chunky Vegan Chilli, so sooo filling and delicious. This particular time I used a new one of our plant based product that is so like mince it’s unreal. This …
We loooooooove roast potatoes! We have provided you with 2 of our favourite roast potato recipes that are perfect for the spuds in our boxes! Traditional Roast Potatoes You will need:- 1kg Maris Piper potato 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil 2 tsp flour Maldon salt …
Chicken and Nduja Stew
INGREDIENTS
4 Chicken Thighs – if you are using a slow cooker, crisp the skin by browning them first for 5 mins.
Nduja – a couple of rounds sliced into quarters
1 Red Pepper – take the stalk out, cut into half, remove the seeds and slice into strips
1 Onion – peel, half and slice into semi-circle rings [ flat side on the board and cut downwards]
4 cloves of garlic – peel and grate or chopped finely
500g potatoes, peel and cut into chunks about 3cm square
Tin of chopped tomatoes
Tablespoon of oregano
Chicken stock using your kallo chicken and rosemary stock tube- you will need approx. 250ml of water with this.
Well this is simple once you have browned the skin of your chicken thighs, place everything into your slow cooker, switch on and leave on low for 8 hours you can prepare it the night before then just switch on as you leave the house in the morning, or stay in and smell the deliciousness of the aromas cooking all day – a guarantee you will be hungry by dinner time.
You can of course put everything in a casserole dish and cook for one hour in the oven till the potatoes are cooked through and have slightly thickened the liquid – if you are using this method increase the liquid to 300ml with the stock as it evaporates more.
Or cook covered on the stove top – again using 300ml of liquid in your stock until the potatoes are soft and the chicken is cooked through [ no pink in site! when you prod it]
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Versatile Mince Beef Base I would like to show you how to make a “ragu” style mince beef base which you can then split and use in three different recipes making 12 portions from this one base mix. Consider making the ragu style base and then splitting it to make one large cottage pie and …
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We loooooooove roast potatoes! We have provided you with 2 of our favourite roast potato recipes that are perfect for the spuds in our boxes! Traditional Roast Potatoes You will need:- 1kg Maris Piper potato 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil 2 tsp flour Maldon salt …