Chicken stew

Recipe from: 5/25/2000 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 50
    ml
    butter
  • 1
    onion, sliced
  • 1
    clove garlic, crushed
  • 500
    g
    chicken breasts
  • 125
    ml
    chicken stock
  • 150
    ml
    sour cream
  • 30
    ml
    tomato purée
  • 5
    ml
    Worcestershire sauce
  • 10
    ml
    prepared mustard
  • 1
    green pepper, finely chopped
  • 250
    g
    fresh button mushrooms, sliced
  • 80
    ml
    white wine
  • 30
    ml
    fresh parsley, finely chopped
  • 15
    ml
    cake flour
  • salt and freshly ground black pepper to taste
 

Method

 
Heat the butter and fry the onion and garlic until soft. Debone the chicken breasts if preferred and cut into strips. Brown lightly. Add the green pepper and mushrooms and stir-fry until just done. Add the wine and stock, reduce the heat and simmer until the meat is tender and done. Stir in the sour cream, tomato purée, Worcestershire sauce, mustard, lemon juice and parsley and mix. Blend the cake flour with a little water to form a paste and stir in. Heat until the mixture comes to the boil, season with salt and pepper and serve with pasta such as tagliatelle or with rice. Serve 4-6.
 

Read more on: poultry  |  stew
 

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