Gather the family around the dinner table with this hearty stew, made with the trimmings from a roasted Moy Park Fresh Whole Irish Chicken, vegetables and fresh herbs. The aroma alone will have everyone hanging around the kitchen.
1 Moy Park Fresh Whole Irish Chicken, portioned
1 tbsp sunflower oil
2 onions, finely chopped
4 garlic cloves, sliced
1.5l chicken stock
1 tsp English mustard
4 large potatoes, diced
6 corn on the cob (small)
6 carrots, halved lengthways and cut into chunks
1 tbsp fresh thyme
2 tbsp rosemary leaves
Cook the Moy Park Fresh Whole Irish Chicken according to the instructions on pack. Once cooked, portion the chicken into 8 pieces - 2 thighs, 2 drumsticks, 2 breasts and 2 wings. For this recipe you can use your cuts of choice, allow for 2 per person.
Heat the oil in a large saucepan. Tip in the diced onions, garlic, carrots, potatoes and corn on the cob and cook for 2-3 minutes on a medium - high heat. Add the mustard and stock, boil for a couple of minutes and then bring to a simmer. Cover and cook for 20 mins, or until the vegetables are tender.
Add the cooked chicken to the saucepan, fresh rosemary and thyme and simmer for another 15 minutes.
Season to taste, then spoon the stew into deep bowls. Serve with crusty bread.
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