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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This stew makes for a relatively healthy meal with less than an hour from start to finish. Ingredients:
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 |
Directions:
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 white, 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.
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