Punched Potatoes


Chicken Stew



Ingredients (4 servings)

  • 1 (2kg / 4pounds) free range chicken
  • 2 medium size onions
  • 2 medium size carrots
  • 2 garlic cloves
  • 60g (2oz) bacon
  • 1 bunch of parsley
  • 1 bay leaf
  • olive oil, salt, pepper q.s.

Instructions (Time: 2.5 hours)

Start by carving the chicken.

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If you’ve never carved a chicken before, you can either ask your butcher to do it for you, or you can watch a tutorial on youtube.

Chop the onions, carrots and garlic.


In a pan fry the bacon until you’re left with the bacon rind and the fat from the bacon. Remove the bacon rind from the pan and save it in case you want to use it somewhere else.

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Add some olive oil, the onions, the carrots, the garlic and the bay leaf to the pan.


And on top of that add the chicken pieces. Let it cook in medium- heat.


This step will take the longest. Mix occasionally and add a bit of water if the pan starts to dry. After 45 minutes the chicken should have some color.


Cover the chicken with water and add the chopped parsley. Season with salt and pepper and put the lid on the pan. Let it cook for about 30 minutes in medium- heat.


The chicken should be tender and the sauce should be fairly thick. Taste the sauce and add more salt if necessary.


Add fresh parsley and serve!