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  • Summer Chicken Stew


    4 chicken legs
    5 tablespoons olive oil
    2 shallots, chopped
    2 carrots, sliced
    2 celery stalks, sliced
    1 green pepper
    2 cloves garlic, chopped
    2 cans of chopped tomatoes
    800 ml chicken bouillon
    ½ bunch basil
    2½ tablespoons tomato sauce
    2 bay leafs
    2 stalks of fresh thyme, chopped (leaves only)
    Potato starch / farina to thicken
    Salt & pepper


    • Heat olive oil in the non-stick coated warmer pan and add shallots, carrots, celery, garlic, salt and pepper. Leave to cook for 5 minutes until vegetables are slightly soft.
    • Stir through tomatoes (with juice), chicken bouillon, basil, tomato sauce, bay leafs and thyme.
    • Grill chicken briefly and place in non-stick coated warmer pan.
    • Leave to cook on a low heat for about 30 minutes. Stir frequently and turn the chicken after 15 minutes.
    • Remove the chicken when ready and place on a plate.
    • Remove bay leaves.
    • Add potato starch to the mixture. Make sure the mixture is cooking otherwise it won’t thicken.
    • Remove bones from the chicken and mince the meat into small pieces.
    • Add minced chicken to vegetable mix and heat together.
    • Add salt and pepper.

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