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20
September
Easy Chicken Stew
When the days are getting colder, I want something hot, quick and comforting. This delivers.
Easy Chicken Stew
Print recipe
Ingredients
- 20g Unsalted Butter
- 2 tablespoons Olive oil
- 2 Large Ecahlion Shallots (diced)
- 250g Chestnut Mushrooms
- 125ml White Wine
- 400g Tin of Chopped Tomatoes
- 1 tablespoon Tomato Puree
- 1 teaspoon Caster Sugar
- 2 sprigs Fresh Tarragon
- 2 tablespoons Fresh Tarragon (chopped)
- 400g Chicken Breast (about 3 breasts)
Directions
| 1. | Add the butter and olive oil to a casserole dish, and when the butter has melted, add the chopped shallots and mushrooms and saute until lightly browned |
| 2. | Add the wine, tomatoes, puree, sugar and sprigs of tarragon. Season with salt and pepper, then bring to the boil and simmer for 5 minutes |
| 3. | Add the chicken and the cream, then simmer until the chicken is cooked |
| 4. | Remove the tarragon sprigs and sprinkle with the chopped tarragon and serve with a nice creamy mash |
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