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.