Hearty Chicken Stew With Red Wine & Cream

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READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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