Chicken Stew With Herbs

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 350 -500 g new potatoes, quartered
• salt and pepper
• 1 onion, thinly sliced
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 -2 bouquet garni
• 2 large carrots, sliced
• 2 leeks, sliced
• 500 g diced skinless chicken
• 1 tablespoon flour
• 150 ml red wine
• 1/2 chicken stock cube, dissolved in
• 300 ml water
• 300 g frozen peas
• chopped parsley

Recipe

• 1 put the unpeeled potatoes on to boil in salted water.
• 2 when cooked, drain and return to the pan, covered with cold water.
• 3 leave for a couple of minutes, drain again and remove the skin.
• 4 keep the potatoes warm.
• 5 meanwhile, heat the oil in a heavy frying pan and stir in the onion.
• 6 cook for a few minutes until the onion softens.
• 7 then add in the garlic and chicken.
• 8 stir occasionally until the chicken turns , season generously with salt and pepper, sift the flour of the top and stir until it disappears.
• 9 add the wine and stir until it thickens with the flour.
• 10 let it simmer for a couple minutes, then add the stock and bouquet garni.
• 11 return to a boil, reduce the heat immediately and simmer half covered for about 15 minutes.
• 12 separately, boil the carrots and leeks until cooked.
• 13 when tender, add a cupful of the cooking water to the stew along with the carrots and leeks.
• 14 stir in the peas.
• 15 when cooked, garnish with chopped parsley and serve over the cooked potatoes.