|3||onions — coarsely chopped|
|30 ml||garlic — finely chopped|
|250 g||bacon — chopped|
|45 ml||smooth apricot jam|
|250 g||button mushrooms — halved|
|2 kg||chicken — deboned and cubed|
|salt and freshly ground peper|
|250 ml||cold water|
|6||potatoes — cut into large chunks|
|1 kg||mixed vegetables|
|10 ml||oxtail soup powder|
|10 ml||white onion soup powder|
Heat the oil in a large pot and fry the onions and garlic until soft.
Add the bacon and stir-fry until done.
Add the jam and the mushrooms. Stir-fry until the mushrooms are cooked, 4-5 minutes.
Season the chicken with salt and pepper and add to the bacon mixture. Stir-fry until the chicken is lightly browned then add the water. Cover and simmer over low heat for 15 minutes.
Add the potatoes and simmer for 20 minutes until almost soft.
Place the veggies on top, cover and simmer for about 15 minutes until the potatoes are soft.
Mix the cream with the soups then stir the mixture into the pot. Simmer uncovered until the sauce comes to the boil and starts to thicken.
To serve, garnish the stew with thyme and serve with rice.
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