I live in a little suburb here in Manchester, not far from a lovely little village-feel high street. Not too long ago, the wonderful Holland & Barrett opened a store only a 10-15 minute walk from my front door, which continues to give me great joy. Not only can I get my vegan friendly chocolate, canned/dried goods and COLA BOTTLES from nearby shops, but they also have a bless-ed chiller and freezer cabinet, so I can stock up on pizzas, faux meats, faux cheeses, ice cream and other goodies. Last weekend I popped in to try out some Realeat Chicken Style pieces for the first time, and decided to throw together a chicken style stew.
This is an easy midweek dinner, healthy and hearty! Serve with some seasonal veg or (like me) homemade bread 🙂
I used a sauté pan for this recipe, so I could brown off the ‘chicken’ to begin with, then cover with a lid to simmer while cooking.
- 175g chicken style pieces
- 2 tbsp olive oil
- 2 tbsp plain flour
- 1 large onion, sliced
- 3 large carrots, chopped
- 400g new potatoes, chopped
- 1/4 cup pearl barley
- 2 vegetable stock cubes
- 1 pint boiling water
- 2 tsp dried parsely
- 1 tbsp mustard
Sauté the chicken style pieces in the olive oil with the onions until browned/softened. Add the chopped carrots and plain flour, and mix well. Add the potatoes and pearl barley, parsley and 1 pint vegetable stock made with the boiling water and 2 stock cubes. Mix well, adding a little more water if the vegetables are not quite covered.
Cover the pan, and simmer over a low-medium heat for 45 minutes.
Stir in the mustard, and simmer over a low heat for another 10 minutes.
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