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Bone Broth Chicken Stew

Either serve with some crusty bread for mopping up the juices or leave out the baby potatoes and serve with some rice or mashed potato

You will need:

8 skinless chicken thighs – bone in

1 750ml tub Dr Broth Chicken Broth

1 onion roughly chopped

2 carrots –cut into chunks

1 fennel bulb – cut into chunks

2 celery stalks – chopped

1 big leek –sliced into chunks

1 tbls tomato paste

2 tsp Worcester sauce

5/6 baby potatoes, cut in half

2 tbls extra virgin olive oil and salt & pepper

Method:Preheat oven to 180˚C

In a thick bottomed casserole pot that fits into the oven over a medium heat on the stovetop, add olive oil and throw in the vegetables.

Cook the vegetables for a few minutes.

Lightly season the chicken with salt and pepper and stir in the vegetables.

Stir in the tomato paste and Worcester sauce

Add the potatoes and Dr Broth Chicken bone broth and bring to a simmer.

Cover with alid and transfer to the oven and bake for 45 min to an hour. Carefully remove and serve

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