Grandma's chicken stew

This dish has been cooked by my 82 year old grandma for a very long time and I have finally documented it and it will be included in my next cookbook.  The winter months are almost here and the weather has changed so it is a great time to bring out the winter warmer recipes and this one sure hits the spot.

It uses very basic and affordable ingredients and is simple to assemble.  Basically, brown your chicken, throw everything else in and let it cook.  You can also do it in the oven but take note of the long cooking time.

I hope you enjoy it as much as I do.

Amanda xx

Ingredients:

·        1 kg chicken thigh fillets

·         800g pumpkin, peeled

·         3 potatoes

·         1 small sweet potato, peeled

·         1 onion, sliced

·         220g tin peas, drained

·         ½ tsp mixed herbs

·         2 ½ cups chicken stock

·         2 Tbspn tomato paste

Stove top (cooking time: 35)

1.              In a very large frypan, add chicken & brown over high heat.  

2.              Dice pumpkin, potatoes & sweet potato into chunks approx 6cm.  Add to the frypan together with onion, peas & herbs.    

3.              In a jug, add stock & tomato paste.  Pour into pan.

4.              Cover & gentle boil for 30 mins or until chicken is cooked through & veges are tender.

Oven (cooking time: 1 hr )

1.              Preheat oven to 200^oC.

2.              Dice pumpkin, potato & sweet potato into chunks approx 6cm.  Add them to a large baking dish. Add chicken, onion & peas. Sprinkle over herbs. 

3.              In a jug, add stock & tomato paste.  Stir to combine & pour over chicken & veges.

4.              Cover & cook for 30 mins.  Uncover & cook for a further 30 mins or until chicken is cooked through & vegetables are tender.