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)
Method
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
