Chicken And Carrot Stew - cooking recipe
Ingredients
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2-3 tbsp oil
400 g chicken fillets
2 medium onions, finely chopped
1 clove garlic, finely chopped
600 g potatoes, peeled and chopped
1.25 litres vegetable stock
1 large carrots, peeled and sliced
1 bunch parsley, chopped + some for garnish
10 g butter
Preparation
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Heat oil in a pan and sear the chicken on all sides. Add onions, garlic and potatoes, saute briefly then pour in the stock. Bring to a boil, cover and simmer over a medium heat for 18-20 minutes. Add the carrots 8 minutes before the end of cooking.
Remove the chicken and cut into slices before returning to the pot. Stir in the parsley and butter, season with salt and pepper to taste and serve, garnished with chopped parsley.
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