Friday, May 17, 2019

French Chicken Stew

This stew is full of French flavours and is perfect on a cold night. Budget friendly and kid friendly and ready in just one hour.

French Chicken Stew
Serves 6
  • 1.2kg chicken thigh fillets
  • 3 medium potatoes peeled and cubed
  • 2 cups water
  • 1 cup dry white wine
  • 1 punnet button mushrooms sliced
  • 2 leeks sliced, white part only
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 4 cloves of garlic crushed
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 teaspoons vegeta chicken stock powder
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cornflour dissolved in a small amount of water
  • 50g butter
  • 2 bay leaves
  • Salt and pepper
  • Olive oil

1. Season chicken with salt and pepper on both sides. In a large pot heat 1 tablespoon of Olive oil over high heat. Brown chicken in two batches for two minutes each side and put aside.
2. Reduce heat slightly and melt butter. Add carrot, celery, leek, rosemary and thyme. Season with salt and pepper and saute for five minutes. Fry off garlic and add potato, mushrooms, water, wine, mustard, chicken stock powder, bay leaves and chicken. Place lid on and bring to a gentle simmer. Simmer for 30 minutes, stirring halfway.
3. Increase heat slightly and allow to simmer for another 30 minutes with the lid off.
4. After 30 minutes carefully remove thyme sprigs, rosemary sprigs and bay leaves and stir in cornflour mix. Allow to bubble for a couple of minutes before serving. Serve with crusty bread.

Xo Bec

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