Chicken Carrot Stew
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 4 slices back bacon, chopped
- 1 onion, finely chopped
- 2 cloves garlic, sliced
- 3 tablespoons olive oil
- 750 g chicken thighs, with bone
- 1 chicken stock cube
- 1/2 lemon, juiced
- 500 g baby carrots
- 200 g frozen peas
- salt and pepper, to taste
- flour, for dusting
Recipe
- 1 heat about a tablespoon of oil in a large pan and add the onion, garlic and bacon.
- 2 sauté for a few minutes and then season with salt and pepper, to taste.
- 3 cook for about ten minutes total, until the bacon is crisp and the onions soft.
- 4 meanwhile, dredge the chicken pieces with flour, shaking off any extra.
- 5 heat the remaining oil in a frying pan and brown the meat all over, setting it aside on a plate as you go.
- 6 boil a pan of water and then cook the carrots for a couple minutes.
- 7 drain.
- 8 dissolve the chicken stock in 500ml boiling water and stir in the lemon juice.
- 9 add the chicken to the onion mixture and then add about a third of the stock into the pot and stir to loosen the flour from the chicken as the stock comes back to a boil.
- 10 keep stirring as the stock thickens and then add the rest of the stock and the carrots.
- 11 return to a boil, then lower the heat, cover and simmer for 15 minutes.
- 12 take the lid off, add the peas and cook for a couple more minutes.
- 13 season to taste and serve immediately.
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