I found this recipe to be quite stew like for me. I'm not a fan of stew, but it is made with chicken. Be sure not to overcook your potatoes, I did and it went a little mushy.
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- 1/2 kg chicken, chopped
- 1 tablespoon oil
- 450g potatoes, sliced thick
- 2 shallots, chopped
- 1 1/2 red capsicums, julienned
- 1 medium onion, julienned
- 1/2 cup red wine
- 1 vegetable stock cube
- 1 1/2 teaspoons capers
- 1 cup sliced mushrooms
- pepper
- 1/4 teaspoon chilli flakes
- 1/2 cup cream
- 1/4 cup fresh parsley
1. Heat oil in a large frypan and cook chicken.
2. Boil the potatoes in lightly salted water until just cooked. Reserve 1/2 cup of the water. Drain and set aside.
3. Move the chicken to one side. Add the shallot, capsicum and onion, then the wine and stock. Saute until vegetables are soft.
4. Add the mushrooms and capers. Mix all together and cook for 5 minutes. Add the pepper, chilli flakes and cream.
5. Add the potatoes. If the dish looks too dry, add some of the reserved water. Sprinkle with parsley and simmer gently for 5-10 minutes.
- 1/2 kg chicken, chopped
- 1 tablespoon oil
- 450g potatoes, sliced thick
- 2 shallots, chopped
- 1 1/2 red capsicums, julienned
- 1 medium onion, julienned
- 1/2 cup red wine
- 1 vegetable stock cube
- 1 1/2 teaspoons capers
- 1 cup sliced mushrooms
- pepper
- 1/4 teaspoon chilli flakes
- 1/2 cup cream
- 1/4 cup fresh parsley
1. Heat oil in a large frypan and cook chicken.
2. Boil the potatoes in lightly salted water until just cooked. Reserve 1/2 cup of the water. Drain and set aside.
3. Move the chicken to one side. Add the shallot, capsicum and onion, then the wine and stock. Saute until vegetables are soft.
4. Add the mushrooms and capers. Mix all together and cook for 5 minutes. Add the pepper, chilli flakes and cream.
5. Add the potatoes. If the dish looks too dry, add some of the reserved water. Sprinkle with parsley and simmer gently for 5-10 minutes.
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