Friday, June 6, 2014

Recipe: Italian Chicken and Tomato Stew

Goodness me I barely have any time to cook these days! Well, cook nice evening meals I mean- i am cooking constantly but as a chef in a restaurant. Yup- finished uni and gone straight back to cheffing, what am I like? Now working at a chain called "Hall and Woodhouse"- very nice actually, posh place, and massive too- I reckon it'll be mentally busy come Christmas time. This is such a scrummy Italian comforting dish- I have served it with creamy dijon mustard mash, but i also reckon it'd be lush with some roasted new potatoes.

Italian Chicken and Tomato Stew (serves 2 generously)

1 tbsp vegetable oil
5 garlic cloves, finely chopped
1 red onion, diced
¼ tsp cayenne pepper
½ tsp dried mint
170g sliced chestnut mushrooms
100ml white wine
200ml chicken stock
1 bay leaf
½ tin chopped tomatoes (200g)
300g leftover roast chicken
1 generous tsp cornflour, mixed with a little water
Salt and pepper
Plenty of fresh parsley, chopped for garnish

1. Fry the garlic, onion, cayenne pepper, mint and mushrooms in the vegetable oil for 8 minutes. Add the white wine and cook for 2 minutes. Add the chicken stock, bay leaf, chopped tomatoes, and chicken, and cook on a medium heat for 15 minutes.
2. Add the cornflour, and cook for a further couple of minutes, until the sauce has thickened. Season to taste, and serve with plenty of fresh parsley on top.

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