Preparation time: 15 minutes
Cooking time: 30 minuted
Nutrition: Per serving
360 Kcals Fat
This flavourful French stew combines boneless chicken breasts, tomatoes and mushrooms with red wine. Bon Appétit!
2 tablespoons olive oil
1 carrot, chopped
1 medium onion, chopped
50g bacon, cut into slices
330g mushrooms, sliced
100g tomato puree
2 medium tomatoes, chopped
100ml red wine
2 cloves of garlic, crushed
80g plain flour
1 litre of low salt chicken stock
500g cooked chicken
1 bay leaf
30g chopped parsley
In a casserole dish, heat 1 tbsp of the olive oil. Add the onion, garlic, carrot and bacon and cook for 2 minutes. Add the tomato puree and cook for another minute.
Stir in the chopped tomatoes, bay leaf and flour and leave to cook for another minute.
Add the wine and the majority of the chicken stock, then bring the mixture to the boil and let simmer for 20 minutes.
In a frying pan, heat the rest of the olive oil and cook the mushrooms until soft. Add the remaining stock and stir in the cooked chicken.
When the sauce has been simmering for 20 minutes, add the chicken mixture and heat for a further 5 minutes.
Serve with the chopped parsley sprinkled on top.
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