Easy Chicken and Veg Stew

6 standard portions

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Ingredients

• 1 kg Skinless Boneless Chicken Thighs (cut into large chunks)
• 2 tbsp Olive Oil
• 1 Onion (peeled and chopped)
• 3 Carrots (peeled and diced)
• 3 Garlic Cloves (peeled and chopped)
• 2 tbsp Plain Flour
• 1 tbsp Dried Thyme
• 50 ml White Wine
• 800 ml Chicken Stock
• 2 White Potatoes (peeled and diced into small cubes)
• 1 Bay Leaf
• 1 tsp Salt
• ¼ tsp Pepper
• 150 g Frozen Peas
• 2 tbsp Thickening Granules (or cornflour slurry)
• 50 ml Double Cream
• 1 tbsp Chopped Parsley

Method

1. Heat 1 tablespoon of olive oil in a non-stick pan and brown the chicken thigh pieces. Remove to a plate with a slotted spoon.
2. Heat the remaining oil and cook the onions, garlic, and carrots for 4 minutes.
3. Stir in the dried thyme and flour and mix until combined.
4. Pour in the white wine and stir for 1 minute.
5. Add the chicken stock, diced potatoes, bay leaf, browned chicken, salt, and pepper. Simmer covered on a low heat for 35-40 minutes until the potatoes are tender.
6. Take the lid off the pan, add the peas and cook for a further 5 minutes.
7. Thicken with a cornflour slurry or thickening granules if required, before stirring in the cream and parsley. Taste and season!