This cold and frosty time of year calls for a warm and delicious chicken stew. We got you covered with our delicious chicken and mushroom stew.
|2637 kJ (630 kcal)
cutting board, colander, Spoon, chef's knife, plate, cooking spoon, pot, bowl
Rinse the peas in a colander with warm water and transfer to a plate. Cut the mushrooms into quarters and dice the carrot and potatoes coarsely, cut the leek into rings and add to a bowl.
Finely chop the garlic and add into the bowl. Cut the chicken into bite-size pieces.
Heat the olive oil in a pot on medium heat and fry the chicken from all sides until golden brown.
Add the ingredients from the bowl into the pot and fry for approx. 2-3 minutes until the vegetables are lightly browned.
Add the vegetable broth, sour cream and peas, turn the heat to low and let simmer.
Coarsely chop the parsley and add to the pot together with the thyme. Season with salt and pepper put the lid on and let simmer for approx. 25 minutes until the potatoes are cooked.
Enjoy your meal!