Autumn Chicken Stew

Cook Time 45 minutes

Servings 4


2 tbsp extra virgin olive oil 

1 whole chicken, cut into 10 pieces 

3 tbsp plain flour 

3 cloves garlic, chopped

2 sticks celery, finely chopped

100g pancetta, diced

2 bay leaves 

3 sprigs of thyme

3 cloves

30ml dry sherry or white wine 

100g green olives, pitted 

500ml chicken stock plus extra for couscous 

Couscous, to serve

10g butter

Salt & pepper


Coat the chicken pieces in the flour that has been seasoned with salt and pepper and then seal in oil, in batches, in a large saute pan. Once golden in colour, remove and place on a plate. Repeat with the remaining chicken. Now add the pancetta, garlic, celery, herbs and cloves and cook for 2 - 3 minutes. Deglaze with the sherry and then add the stock.

Return the chicken pieces to the pan along with the olives and add the chicken stock. Cook with the lid on over a medium to low heat for 35 - 40 minutes until the chicken is tender.

Cook the couscous as per packet instructions but instead of using water, add butter and stock. Serve chicken with the couscous. 


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