Chicken, bacon and mushroom stew

Chicken, bacon and mushroom stew


This warming winter dish is inspired by the wine-enriched stews of France.

The ingredient of Chicken, bacon and mushroom stew

  1. 1 tablespoon olive oil
  2. 700g chicken thigh fillets, excess fat trimmed, quartered
  3. 3 bacon rashers, rind removed, coarsely chopped
  4. 200g button mushrooms, halved
  5. 2 garlic cloves, crushed
  6. 40g (1/4 cup) plain flour
  7. 375ml (1 1/2 cups) Massel chicken style liquid stock
  8. 250ml (1 cup) white wine
  9. 2 teaspoons chopped fresh thyme
  10. 1/4 cup chopped fresh continental parsley
  11. 300g dried risoni pasta
  12. 230g (1 1/2 cups) frozen peas
  13. 10g butter

The instruction how to make Chicken, bacon and mushroom stew

  1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook for 2 minutes each side or until golden. Transfer to a plate.
  2. Add the bacon, mushroom and garlic to the pan. Cook for 3 minutes or until the mushroom is tender. Add flour and cook, stirring, for 1 minute. Gradually add the stock and wine. Cook, stirring, for 2 minutes or until mixture thickens.
  3. Add chicken and thyme, and reduce heat to medium. Simmer for 10 minutes or until chicken is cooked. Stir in half the parsley. Season with salt and pepper.
  4. Meanwhile, cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain. Return to the pan. Stir in the butter and remaining parsley.
  5. Divide risoni mixture among serving plates. Top with chicken mixture. Serve.

Nutritions of Chicken, bacon and mushroom stew

fatContent: 789.417 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 54 grams protein
sodiumContent: 168 milligrams cholesterol

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