Chicken Stew for breastfeeding Mom

This is a basic, easy stew made with chicken legs or chicken breasts. It goes with a base of onions, celery, and carrots, but you could really use any vegetables.

Ingredients:

• 2 tablespoons olive oil
• 4 chicken legs or breasts
• 1 large onion, peeled, halved and sliced
• 4 stalks celery, chopped
• 2 carrots, peeled and thickly chopped
• 2 cloves garlic, chopped or pressed
• 1 (400g) tin chopped tomatoes or punnet cherry tomatoes or 6 fresh tomatoes, chopped
• 2 tablespoons tomato puree
• Pinch salt and freshly ground pepper, to taste

Directions:

1. Heat oil in a heavy pan over high heat and fry chicken until lightly golden.
2. Add onion, celery, carrots and garlic. Move them around the pan.
3. Turn down the heat, add the tomatoes, tomato puree, salt and pepper. Cover and simmer on a low heat for 50 - 60 minutes (the longer the better). You could also bake it in the oven at 200 degrees C, if you prefer. Taste and season with salt and pepper before serving.

Your tasty dinner is ready - you can serve the stew with mash or just eat it with a crusty baguette!

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