Thursday, September 16, 2010
Recipe: Creamy Chicken and Courgette Stew
My courgette plants are on the way out i think. I don't mind though really, they've served me very well this year. I cut off one of the plants as for some reason it started going a bit weird. Like the stems started going yellow and the plant started to go all mouldy and I dunno, all soft, for no reason i can figure out. I know courgettes are thirsty plants, but maybe we've actually had too much rain this year? Anyway, should get around 5 or so more until the frosts come I reckon. This recipe is sooo yum and it barely takes any time to make. If it doesn't thicken enough, add a little cornflour mixed in cold water to it at stage four. This is great served with rice or crusty buttered bread to mop up the delicious juices.
Creamy Chicken and Courgette stew (serves 2)
1 tbsp olive oil
1 knob of butter
1 red onion, chopped
2 cloves garlic, crushed
400g diced chicken breast
100ml rose or white wine
1 rounded tbsp flour
500ml chicken stock
Large handful chopped parsley
½ tsp dried thyme
250g halved and sliced courgettes
Splash of single cream
Salt and pepper to taste
1. Sautee the red onion and garlic in butter and olive oil for 10 minutes, until soft. Add the chicken and cook for five minutes, or until beginning to brown.
2. Add the wine and cook on a high heat for 5 minutes, until most of the wine has evaporated.
3. Add the flour, stir to coat, and gradually add the chicken stock to the pan. Add the parsley and thyme and cook for 20 minutes on a medium to high heat, stirring occasionally.
4. Add the courgettes and cook for a further 10 minutes, stirring often. Add the cream, heat up for a couple more minutes, season to taste, and serve.