Hearty Chicken Stew With Red Wine & Cream
Ready In: 1 hr 35 mins
Serves: 4
Ingredients
- 4 chicken breasts
- 2 large potatoes
- 2 carrots
- 1 onion
- 3 garlic cloves
- 10 mixed mushrooms
- 1 large parsnip
- 1⁄2 cup cream
- 2 chicken stock cubes
- 1 1⁄2 pints boiling water
- salt
- 1 teaspoon thyme
- 2 teaspoons parsley
- 1 glass red wine
Directions
- In a large stove-top casserole pot, place the chicken breasts (diced into chunky bite-sized pieces) along with the sliced carrots, parsnips, onion and mushroom. Add the chopped garlic cloves and pour over the boiling water with the stock cubes.
- Turn the heat on medium-high and mix thoroughly to dissolve the stock cubes and to ensure the meat and veg are mixed evenly.
- Simmer for approx 20 mins and then add the glass of wine along with the herbs and salt, to taste.
- Cook over a low-medium heat until the meat has cooked through and the vegetables are well-cooked (approx 1 hour).
- Add the cream and stir gently. To thicken, you can either add a thickening agent such as cornflour mixed with milk or a packet of soup or you can remove some of the vegetables, puree them and then return to the pot and mix through.
- Best served hot with crusty bread.
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