This is one of my favourite dishes to eat. Chicken drumsticks are my favourite, but if you prefer, you could use rabbit instead. When I was a boy, we’d have this once a month. With bread and butter to dip in – wonderful.
- Recipe serves:6
- Preparation Time10 min
- Cooking Time60 min
- 6 chicken legs (use a mix of chicken legs and thighs if you prefer)
- 6 carrots, roughly sliced
- 2 onions, sliced
- 1 celery stick, roughly sliced
- 2–2.5l water
- 3-4 Knorr Chicken Stock Cubes
- Optional: a splash of Knorr Chicken Touch of Taste
- 2tbsps olive oil
- Coarsely chopped parsley
- 2 bay leaves (fresh or dried)
- Add chicken legs, carrots, onions and celery to a very large saucepan, just roughly sliced (remember this is a peasant stew really).
- Add enough cold water to completely cover all of the ingredients.
- Crumble in 3–4 Knorr Chicken Stock Cubes.
- Add 2 bay leaves – dried or fresh.
- Bring to the boil and simmer for 50 minutes.
- Optional: add a splash of Knorr Chicken Touch of Taste to season the final dish to your taste.
- I don’t skim off the fat that comes to the surface – but it’s your choice.
- Add a couple of tablespoons of olive oil and chopped parsley.
- If you want, you can add some dumplings to it, or have it with crispy bread and butter.
- Serve immediately.
- This dish makes a perfect lunch. If you have some left over simply store it in the fridge for a couple of days. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com