AUTUMN/WINTER STEW

Roast cherry tomatoes, garlic, and chicken thighs, then mixed with sautéed carrots, onions, celery, potatoes, tomatoes and buttery beans for richness. Toss in Cavolo Nero for freshness. Serve with homemade croutons – torn bread, baked with oil, pepper, and Parmesan.

PREP 20m

COOK 1h

TOTAL 1h 20m

SERVES 8-10

Ingredients-

- 300g cherry tomatoes
- 1 bulb garlic
- 1 kg chicken thighs
- 1 tsp olive oil
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 carrots, finely diced
- 4 celery sticks, finely diced
- 1 large onion, finely diced
- 1 tin butter beans
- 2 medium potatoes, peeled and diced
- 1 tin chopped tomatoes
- 1400ml chicken stock
- 6 leaves Cavolo Nero
- 1/4 tsp black pepper
- 1/4 tsp salt

How to Prepare Autumn Stew-

  1. Start by placing cherry tomatoes, garlic bulb, and chicken thighs on an oven tray. Sprinkle with oil, oregano, salt, and pepper. Roast at 200°C for 40 minutes.

  2. In a large pan, sauté finely diced carrot, onion, and celery in a small amount of oil until fully softened, approximately 10 minutes.

  3. Add peeled and rough-diced potatoes, stock, and chopped tomatoes to the pan. Stir well.

  4. Once the roasted chicken has cooled, strip the meat from the thighs and add it, along with the roasted tomatoes and garlic, to the pan.

  5. Include the roasted garlic and butter beans, and let the stew simmer while preparing Cavolo Nero and croutons. Taste for seasoning and adjust if necessary (I added 1/4 tsp of salt and pepper).

  6. Remove stems from the Cavolo Nero and finely slice into strips.

  7. Tear crusty bread into pieces, drizzle with oil, sprinkle with black pepper, and finely grate Parmesan. Bake at 180°C for 10-15 minutes.

  8. While the croutons are baking, add the Cavolo Nero to the stew to cook.

  9. Serve the stew with the croutons and extra Parmesan for a delightful autumn meal.