Veranda Chicken Stew

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INGREDIENTS


500g chicken breast
2 Carrots
2 Leeks
1 Courgette
2 Large Onions
1 Yellow bell pepper
5 Mini portobello mushrooms
1 Tin of chopped tomatoes
1 Glass of white wine
250ml of chicken stock
1 tsp of basil
1 tsp of tarragon
salt
pepper
A handfull of flour
A lot of olive oil

 

 

DIRECTIONS


Chop up all the vegetables and put them in a large pot or saucepan. Add a lot of olive oil, a cup or more, put the lid on the pot and shake so that everything is fairly coated. With the lid on, heat over a medium flame for 7 minutes, stir occasionally (2 or 3 times). Dice the chicken breasts and put them in the pot along with a large handful of flour, stir in and replace the lid and cook for a further 5 minutes stirring once. Add the white wine and, using a wooden spoon, stir and scrape the lovely black stuff that’s now on the bottom of the pan. Then add the chopped tomatoes, chicken stock, salt, pepper, basil and tarragon, stir until thoroughly mixed, replace the lid and turn the heat right down. Simmer for one hour stirring every fifteen minutes, then take off the lid and cook for half an hour or until the liquid is reduced to your taste.


An excellent side is mash potato with lemon & coriander houmous and horseradish mixed in.

 

Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
Yield:  4 Servings

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