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INGREDIENTS

• 1 tablespoon olive oil

• 2 kg Chicken Portions

• 2 brown onions, finely chopped

• 2 cloves garlic, crushed

• 2 carrots, coarsely chopped

• 2 celery stalks, coarsely chopped

• 4 brushed potatoes, peeled, coarsely chopped

• 1 cup (250ml) white wine

• 2 tablespoons plain flour

• 2 chicken stock cubes

• 2 tablespoons tomato paste

• Salt and pepper

• 2 tablespoons basil leaves

• Crusty bread, to serve

METHOD

• Step 1

Heat oil in a large heavy-based frying pan over medium heat. Add the chicken and cook, in batches, for 3-4 minutes or until browned. Transfer to a plate.

• Step 2

Add the onion, garlic, carrot and potato to the pan. Reduce heat to low and cook, stirring, for 8-10 minutes or until vegetables are softened. Add the wine and cook, stirring, until liquid has almost evaporated. Stir in flour and cook for 2 minutes.

• Step 3

Combine the stock cubes, tomato paste and 2 cups (500ml) boiling water in a jug. Add the stock mixture to the pan and stir to combine. Return the chicken to the pan. Season with salt and pepper. Bring to the boil. Reduce heat to low, cover and cook for 1 hour, stirring occasionally, until chicken is cooked through and vegetables are tender.

OR...

Put all ingredients into a pressure cooker, bring to pressure and cook for 15 minutes.