Our Recipes

Chicken Stew

Add chicken stock to a large pot that holds 3-4 litres, put on a medium heat on the stovetop or slow cooker. Add the diced onions and garlic. Boil the kettle. Place the cubed potatoes and slice carrot in a microwave safe bowl, add hot water from kettle, cook for about 6 1/2 minutes or until 2/3 cooked. Boil the kettle again. When potatoes and carrots are done, strain them. Add sliced zucchini, beans and pumpkin to the microwave safe bowl, add hot water from the kettle, cook for about 5 minutes. Drain carrots and potatoes in a colander or strainer to remove all of the water. Then add to the stock. Do the same to the other vegetables. Lower heat of the pot to simmer. Add the diced chicken breast and sliced shallots, slowly mix for a minute. Put the lid on and simmer for 1 hour, mixing occasionally. Season if required. Serve with sour dough bread.

Chicken Stew Ingredients
Ingredient Quantity Description Stallholders
PepperPinchBlack, cracked
Pumpkin150 gramsJapanese (kent pumpkin)
Potatoes1-2 largecubed
Chicken stock2 Litres
Chicken2-3cubed, breasts
Garlic1 tablespoonMinced
Breadsliced, fresh loaf of sourdough
Beans1 handfulcut in half
Shallots2 handfuls

Newsletter Signup

Sign up for our newsletter to receive the latest news and event postings. View Newsletter Archive

Market Days