Chicken & Mushroom Stew
This was originally a pie recipe, but being lazy I couldn't be bothered making a pie so I call it a stew and don't bother with the crust. I usually serve it with broccoli.
Ingredients:
- 1 tbsp oil
- 8 skinless, boneless chicken thighs, diced
- 8 rashers smoked streaky bacon, diced
- 1 onion, diced
- 250g baby chestnut mushrooms
- 2 tbsp plain flour
- 400ml chicken stock
- 200ml milk
Steps:
- Heat the oil in a large casserole dish. Fry the chicken for 5-8 minutes until golden on both sides and cook through. Place in a bowl.
- Add the bacon to the casserole dish and fry for 5 minutes until crisp. Add the onion and mushrooms then fry for a few more minutes. Tip the flour into the pan and cook, stirring for 1 minute.
- Take the pan off the heat, then gradually add in the chicken stock, stirring. Do the same with the milk, then add the chicken back into the pan.
- Let it simmer for a little while, maybe 10 minutes.
- Serve with steamed broccoli.