Winter Chicken stew becomes veg soup with a tang of chicken.

[peter]

[b]Ingredients[/b]6 cloves garlic
1 or more large onion
1 decent to medium-large sized squash (butternut for choice)
1 large swede
6 large carrots
4 small(8"x1") leeks
12 or more golfball sized tatties
four or more large chicken thighs
1 tsp or pinch mixed herbs
2 chicken oxo
salt & pepper to taste
3-4 tbsp your choice of oil, I use olive.

[b]Preparation.[/b]
Peel and chop garlic & onion.
Peel, deseed and dice squash.
Peel and dice swede.
Peel potatoes, cut larger ones to golfball size.
Peel and chop carrots.
Top, tail, clean and chop leeks.

[b]Cooking.[/b]
Using the biggest pot you have, heat the oil, chuck in the garlic, before it browns bung in the onion, stir and fry till starting to soften.
Bung in the chicken thighs and brown all over as best you can.
Chuck everything else in the pot and add boiling water till everything is just submerged.
Stew gently for a couple of hours or more.

[b]Meal 1, Winter Veg and Chicken stew.[/b]
Using a slotted spoon serve one thigh per person accompanied by veg. :P

Leave plenty of veg & liqued in the pot, cover and allow to cool, store till next dinner time in fridge, you may need to juggle between containers.

[b]Meal 2, Winter veg soup with a tang of chicken.[/b]
Put it all back in suitable pot, reheat thoroughly, attack with one of those Braun masher/liquedisers, reseaon to taste, thick veggie soup. :lol:

[peter]

Use one or more packets of bacon and go straight to soup.