The ultimate comfort food - Chicken Stew

It is fitting that this be the first recipe on our blog. Though purists may scoff, we both love stews! This one is our favorite, made on many a cold evening, or even a hot one if comfort is the order of the day! We've arrived at this recipe through many tastings and some readings. Happy stewing! ;)

Chicken Stew
2 chicken breasts, cut into cubes. If you'd prefer to use chicken with bones, then use a mix of leg and joint pieces and adjust quantity accordingly
2-3 carrots, cubed
2-3 potatoes, peeled and cubed
20 beans, stringed and diced into 1/2 inch pieces
3-4 cloves garlic, crushed
2 medium sized onions, finely diced
3 tbsp butter
1 tbsp olive oil
2-3 tbsp maida (flour)
1 chicken stock cube dissolved in 2 cups hot water (Maggi works best) or 2 cups fresh chicken stock
1/2 tsp each dried thyme and rosemary. If using fresh herbs, use a sprig each
1 bay leaf
1 tsp dried chilli flakes (optional, to add a little bite)

Method:
In a frying pan, melt the butter. When hot, put in the chicken pieces and brown on all sides. Remember not to overcrowd the pan so the chicken doesn't sweat. The chicken does not need to cook through. Once browned, remove to paper towel. You should have butter remaining in the frying pan after the browning - if less, add some more. To this, add the flour and fry until a pale brown. Remove pan from heat and add the hot stock a ladle at a time, stirring briskly to incorporate. Using a whisk helps. Once all the stock has been added to the flour/butter mixture, return pan to heat and let the liquid reach one boil. In the meanwhile, in a stewing pot or deep dish, heat olive oil and add onions. Once onions lightly brown, add the rest of the vegetables, garlic and lightly saute. Add browned chicken and keep the pot going on low heat. When the stock boils, add to the stew pot along with herbs and chilli flakes. Check for salt and pepper. Bring to a boil, lower heat, cover and simmer for an hour, stirring occasionally to prevent burning. If you want the chicken very well-cooked, simmer for another 20 minutes.
Serve with any hard-crust bread.
Great for cold evenings!