Chicken and Rosemary Stew

My best friend’s boyfriend was recently in the hospital for a few days. Thankfully, he is perfectly fine now – but at the time my friend was obviously much too preoccupied and worried to do any cooking, so I offered to make something and leave it in her fridge so she had something ready when she got home.

I was looking for something that would keep well in the fridge and would be heat up in the microwave. It needed to be a one pot dish that didn’t require any accompaniments and something that I could make in bulk. This recipe fit the bill perfectly and had the added benefit of being super tasty. Very easy to make in bulk and would also keep well in the freezer. This would also be a good recipe to use up the veggies you have in your fridge as you could pretty much throw anything in there.

Recipe adapted from BBC Good Food

  • 6 skinless and boneless chicken thighs (about 500g), quartered
  • olive oil
  • 2 onions , sliced
  • 2 garlic cloves , crushed
  • rosemary needles, from 2 sprigs , chopped
  • 1 tbsp balsamic vinegar
  • 1 bunch asparagus, chopped
  • 500ml chicken stock
  • 250g waxy potatoes , such as Charlotte, peeled and quartered lengthways
  • small bunch parsley , chopped

Heat the oven to 190C/fan 170C/gas 5. Fry the chicken thighs in a little olive oil until browned then scoop out the pan. Add the onions and cook until softened. Add the garlic and rosemary and cook for a minute. Add the balsamic and cook for a minute, then add the rest of the ingredients, minus the asparagus, bring to a simmer then cover and transfer to the oven for 1 hour. Throw in the asparagus 15 minutes before the end. Stir in the parsley and serve with crusty bread if you like.