Name: Creamy chicken and vegetable stew
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Chicken
Ingredients: oil; 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; 250 ml cream; 10 ml oxtail soup powder; 10 ml white onion soup powder; fresh thyme; prepared rice

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Ingredients (16)

	oil
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
250 ml	cream
10 ml	oxtail soup powder
10 ml	white onion soup powder

TO SERVE

	fresh thyme
	prepared rice

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Method:

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.