Woodland Brew (Chicken & Mushroom Stew)
A hearty brew that can be crafted in large batches to sustain you through the week.
Ingredients:
- 1 tbsp oil
- 8 skinless, boneless chicken thighs, diced
- 8 rashers smoked bacon, diced
- 1 onion, diced
- 250g baby chestnut mushrooms
- 2 tbsp plain flour
- 400ml chicken stock
- 200ml milk
Steps:
- Heat the oil in a large casserole dish or cauldron. Fry the chicken for 5-8 minutes until golden on both sides and cooked through. Place it in a bowl.
- Add the bacon to the same dish or cauldron and fry for 5 minutes until crisp. Add the onion and mushrooms, then fry for a few more minutes. Tip the flour into the pan and cook, stirring for one minute in a clockwise direction.
- Take the pan off the heat, then gradually add in the chicken stock, continuing to stir in a clockwise direction. Do not add too much of the liquid at once or the brew may become lumpy.
- Once all the liquid has been added, repeat the same step using the milk.
- Let the brew rest on a low heat for 10 minutes.
At this point the brew has been succesfully crafted. If you are keeping this for the future then place it in a sealed container in the fridge once it is cool enough. If you are eating it immediately I recommend doing so with a side of steamed broccoli.