Simple Chicken Stew



This time of year, we all want to eat better, spend less, and take care of ourselves a little more.

We're fighting the cold, the dreaded lurgies are writhe, and those endorphins that we so need are running a little low...

This stew combines the nutritional, vitamin fuelled hit that we need and crave but without sacrificing any of the flavour and comfort that we really need.

 All this, while keeping costs low! 2 free range Cornish chicken legs stretch to feed 4/5 in this lovely nostalgic recipe.

To make this recipe you will need:

From your Cornish Food Box

  • 2 free range chicken legs
  • 2 small leeks
  • 4 carrots
  • 4 potatoes

From your pantry

  • ½ tin sweet corn
  • Chicken stock (650ml)
  • 1 heaped tbsp Plain flour
  • 1 tbsp tomato puree
  • 1 tsp dried rosemary
  • 2 garlic cloves
  • Salt and pepper
  • 1 tsp marmite
  • 1 heaped tsp wholegrain mustard

From the garden...

  • 2 bay leaves
  • Parsley

Optional extras (these do really step the flavour up though so i highly recommend)

  • Juice of 1 lemon
  • Grated aged parmesan cheese

And here’s how to do it…


  • Start by seasoning the chicken legs with plenty of salt and pepper, i adore Cornish Seasalt's salt and peppery blend. This is available to add to your Cornish Food Box.
  • Then in a hot non stick pan, brown the chicken legs for about 7-8 minutes per side.
  • Pop the now browned chicken legs on a plate and keep aside
  • Now add the garlic, and diced potatoes to the same pan and the dried rosemary. Add a little olive oil if needed, you want to lightly fry the potatoes until they’re golden on the edges, this takes about 5 minutes.
  • Add tomato puree and coat the potatoes, then add the leeks, carrots and some salt and pepper and let it all sizzle for a couple of minutes.
  • Now add the flour and coat all the veg in it.
  • Pour in the chicken stock, and bring to a simmer.
  • Add the marmite, mustard, bay leaf, and stir.
  • Pop the chicken legs on the top and cover with a lid and leave cooking on the hob for 30 minutes (you can alternatively pop it in the oven on 180 for 25 minutes).
  • Once the time is up, remove the chicken, add the sweet corn, and then shred the chicken off the bones, and put back into the pot, including the bones if you have any bone gnawing lovers in the family they’ll love these. They also keep adding so much more flavour to the pot.
  • Serve with the lemon juice, chopped parsley and a scattering of grated parmesan. 


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