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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 46 |
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This recipe jazzes up a stew, its rich, fresh and definitely a family favourite.... The flavour of this stew improves over time. It can be kept in the fridge for at least two days Ingredients:
60 g clover butter |
16 small onions, halved |
500 g large brown mushrooms, quartered |
1 large chicken, cut into 8 portions |
500 ml chicken stock |
juice and grated rind of 1 lemon |
3 sprigs fresh thyme |
2 bay leaves |
250 ml clover fresh cream |
45 ml fresh parsley, chopped |
salt & ground black pepper |
red pepper strips, fried (for garnishing) |
Directions:
1. Heat half the butter in a saucepan, add onions and let simmer for 10 minutes.
2. Remove onions, keep aside and add mushrooms to pan, let simmer for 4 minutes. Remove from heat and keep aside with onions.
3. Heat rest of butter in pan, add chicken and cook for 5 minutes (do not brown).
4. Add stock, lemon juice, thyme and bay leaves. Add water if chicken is not covered. Cover and let simmer for 30 minutes.
5. Add onions and mushrooms and let simmer for 10 more minutes.
6. Remove chicken and vegetables and place on serving plate. Discard thyme and bay leaves.
7. Cook sauce over high heat until reduced to half. Remove from heat and stir in cream and parsley.
8. Season with salt and pepper and pour over chicken.
9. Serve on rice or pasta, garnished with lightly fried red pepper strips.
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