CHICKEN STEW
YIELD: Serves 8
INGREDIENTS
French-Style Chicken Stew
- 90 ml (6 Tbsp) Oil, for frying
- 300 g (2 medium) Onions, cut into wedges
- 1.8 kg (16) Chicken, portions, thighs & drumsticks
- 400 g (2 large) Carrots, diagonally sliced
- 120 g (1 sachet) Chicken Stew R/P (08444024)
- 600 ml (2½ cups) Cape Red Marinade (07547040)
- 600 ml (2½ cups)Water
Mash Potato
- 900 ml (3¼ cups) Milk/Water, boiling
- 200 g Instant Mash Potato R/P (08511010)
Lemon & Herb Buttered Green Beans
- 10 g (1 Tbsp) Lemon & Herb Sprinkle (04185010)
- 50 g Butter, melted
- 380 g (± 64) Green beans, whole
METHOD
1 For the chicken stew: Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the chicken, browning it quickly. 3 Add the carrots, Chicken Stew R/P, Cape Red Marinade and half of the water (300 ml). Cover the pot and simmer for ± 20 minutes, stirring occasionally. 4 Gradually add the remaining water and simmer uncovered until the sauce has thickened and the carrots are soft. 5 For the mash potato: Add the boiling milk/water to the Instant Mash Potato R/P. Gently mix together until smooth. 6 For the green beans: Mix the Lemon & Herb Sprinkle into the melted butter. Heat a pan over medium heat and add half of the butter. Add the green beans and sauté until bright green and cooked, but still crisp. 7 To serve, spoon the mash into a serving dish, and top with the chicken stew, green beans and a drizzle of the remaining butter.
