About this recipe:An easy, yet delicious chicken stew recipe. Chicken breasts are simmered together with garlic, onion, potatoes, carrots and chicken stock. Serve with crusty bread rolls to mop up the juices.
Makes: 4 - 6 servings
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, finely chopped
1 leek, chopped
1/2 onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
300ml chicken stock
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons plain flour
2 tablespoons water
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Method Prep:10min › Cook:40min › Ready in:50min
In a large frying pan, heat the butter and oil over medium heat. Lightly brown the chicken breast fillets. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken stock, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons flour and 2 tablespoons water and mix together. Turn up heat under frying pan and add flour/water mixture to thicken the juices.
just made it this evening and substituted the leek for a red pepper to add colour and it also added a sweet taste to the stew. Also added rosemary, dumplings and extra seasoning to make it more hearty. Gave it to my mum, sister and her friend for dinner and they all loved it. I toasted some bread rolls and served them with butter. - 30 Aug 2012