Preheat the oven to 200°C/180°C fan. Remove the chickenjus from the fridge. Peel and roughly chop the onion and carrot. Clean the mushrooms and chop them into quarters. Peel and mince the garlic. Chop the turkeybacon into small pieces.
2 Brown meat
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the mushroom and turkeybacon pieces and fry for 5 min until crisp. Remove from the pan. Rub the chicken skin with salt, then place it, skin-side down, in the pan. Fry for 5 min until browned. Once browned, transfer to a plate.
3 Fry base
Return the pan to a medium heat with a drizzle of oil. Add the carrot and onion with a pinch of salt and cook for 5-6 min or until softened. Add the garlic, tomatopaste and flour. Fry for 1 min further.
Add the chickenjus, water, vinegar, marmite, brownsugar, soysauce and bayleaves. Bring to a boil, then simmer for 5 min. Transfer to a baking dish or casserole pot. Add the chicken, mushrooms and turkeybacon and bake for 20 min.
5 Make mash
Meanwhile, peel and chop the potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan with the butter. Mash until smooth and season with salt and pepper, keep warm.
Serve the stew with the mash to the side.
Tips for fussy eaters
Swap the chicken thighs for chicken breast!
Add a splash of cream or milk to your mash.
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