 Preparation Time |
15mins
|
 Cooking Time |
40mins
|
 Level |
Easy
|
 Serves |
6
|
|
Bites
|
1
|
6 Chicken breasts, skinless and boneless, sliced into pieces.
Seasoning
Paprika
2 tsp Olive oil
1 clove Garlic, pressed
1 Medium onion, finely chopped
100g Sliced mushrooms
500g Baby potatoes, cut into chunks
100g Baby carrots
2 tbsp Flour
500ml Chicken stock
200ml White wine
Fresh thyme, finely chopped
In a Ziploc bag, combine 2 tbs paprika, and 1 tsp of salt and pepper.
Mix together and add 4-5 pieces of chicken at a time, lightly shaking.
Remove the chicken pieces from the bag and put on a large plate.
Repeat the process, until all the chicken has been coated. In a large heavy frying pan, heat the oil over medium-high heat.
Add the chicken and cook until brown, then transfer to a plate.
Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes.
Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
In a bowl gently whisk the flour into the wine. Gradually pour into the vegetable mixture.
Bring to a boil, stirring frequently. Add the chicken stock and stir well. Return the chicken to the pan and bring to a boil.
Cover the pan, and reduce the heat to medium-low, simmering for about 30 mins until the chicken and vegetables are cooked.
When everything is cooked add in the thyme and stir. Add more seasoning to taste if desired.
Serve with brown rice.
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