In the count down to 292 different dishes, I am putting complexity aside and aiming for a run of simple dishes that help me get the job done with minimal fuss. Despite this, I'm still looking for crowd pleasers and tonight's chicken stew from last year's December issue of BBC Good Food ticked the boxes on that front.
This recipe appealed on multiple levels not least because it's another one pan dish. Chicken also happens to be my daughter's favourite, and regardless of whatever guise it comes in, she is more or less guaranteed to eat it. I'm also keen to include more chicken thighs in our evening meals.
The darker thigh meat of the chicken is higher in calories and fat than the breast meat (although the fat in the meat, opposed to the skin, is the good kind of fat), but it's much more tasty and is one of the more affordable ways to eat chicken.
Lulu Grimes' recipe went down well with all around the table. A relatively simple collection of flavours it proved to be a 'reliable' comforting dish.