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Categories:
olive oil chicken breasts shallots garlic carrots potatoes tomato red wine chicken stock lemon corn starch herbs
Viewed: 2 - Published at: 5 years agoIngredients
- 2 tbsp olive oil
- 1 2/3 lb chicken breasts, cut into large cubes
- 1 cup shallots, peeled and halved
- 1 bulb garlic, halved
- 1 2/3 cup carrots, peeled and diagonally sliced
- 3 1/2 g potatoes, peeled and roughly diced
- 1 tbsp tomato puree
- 1/2 cup red wine
- 3 cup chicken stock
- 1 None lemon, sliced
- 2 tbsp corn starch
- 3 sprigs fresh herbs (eg. marjoram, thyme, sage, parsley, oregano), chopped, plus extra for garnish
Method
- Heat the oil in a large pot and saute the chicken for 4 mins, turning on all sides until lightly browned. Add the shallots, garlic, carrots and potatoes and cook for 4 mins. Stir in the tomato puree and wine. Bring to a boil and simmer until reduced by half. Pour in the stock and season with salt and black pepper. Cover and simmer for 15 mins.
- Add the lemon and cook for 5 mins. Stir in the corn starch and bring to a boil. Stir in the herbs and season with salt and black pepper. Spoon on to plates and garnish with fresh herbs.
