Here’s an easy to make cream stew which is great for the cold weather. The firmness of the Labella potato stands up well to the cooking method and its texture and flavor profile matches well with the cream. This recipe goes well with crusty bread for dipping.
3-4 medium Labella potatoes cut into chunks, skins on
4-6 pieces chicken thighs, skin removed, cut into bite-sized chunks
4 strips bacon
2 medium carrots, chopped
1 large onion, diced
1 cup mixed veggies (e.g. peas and corn mix)
1 cup broccoli, chopped
1/4 cup all-purpose flour
1 L chicken stock
1 cup cream (adjust to your needs)
4 cloves garlic, diced
1 bay leaf
Salt and pepper
Parsley (optional, for garnish)
In a pot, heat oil on medium high and fry bacon, garlic, onion until fragrant, stirring frequently.
Add carrots, potatoes, chicken and a little salt and pepper, fry until chicken changes color and onions are translucent. Add mixed veggies and broccoli, fry for a few more minutes.
Turn down the heat to minimum and add the flour bit-by-bit, stirring continuously, until it coats the vegetables and meat and starts to cook, developing colour. Add chicken stock and bay leaf. Raise heat to med-high and keep stirring until it thickens. Reduce heat to a simmer. Continue to cook until carrots and potatoes have softened but not melted. Add water if necessary to adjust thickness.
Add cream and stir until heated through but do not let come to a full boil. Season with salt and pepper to taste.
Tastes great immediately but the flavours will combine even more if left for 30 minutes, or eaten the next day, that is if you still have any left by then!