Tasty chicken stew
( SERVES 5 )

NZ Woman's Weekly 4/7/2012

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Ratings: 4.0 / 5 FROM 1

This stew cooks slowly in a low oven, improves with age and is best with relaxed company and a good bottle of red wine.

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1 kg	Boneless chicken thigh, (boneless and skinless)
⅔ cup	Flour
3 tbsp	Dry mixed herbs, or italian herb
2 tbsp	Olive oil
1	Onion, chopped
3 tsp	Crushed garlic
250 g	Mushrooms, sliced
2	Bacon rashers, rindless and chopped
2	Kumara, or potatoes, peeled, sliced into 1-2cm pieces
2	Parsnips, peeled and chopped
2 tbsp	Basil pesto, (optional)
1 handful	Basil leaves, or use thyme or parsley
½ cup	Chicken stock, (if you have not got it, use a bit more wine!)
820 g	Tomatoes, 2x cans, seasoned
½ cup	Red wine

Roughly chop chicken thighs into chunks that are easy to manage with a fork.
Toss chicken in the flour mixed with the dried Italian or mixed herbs.
Preheat the oven to 150 degC regular bake, not fan.
Heat avocado or olive oil in a frying pan. Add chopped onion, crushed garlic, 2 x 410g seasoned tomatoes, sliced mushrooms and rindless, chopped bacon (middle).
Place into casserole dish when onion is translucent and mushrooms are lightly cooked.
Add a little oil and in batches cook the chicken till just lightly golden and no more
Place in casserole dish with all the other ingredients except the wine.
Pour the wine into the pan that has been cooking the chicken.
With all the “bits” left over in the pan from cooking the chicken, swirl the wine around.
Pour that wine mix over the chicken in the casserole.
Sprinkle with a little sea salt and any leftover herb flour.
Cover and cook for 2-3 hours.

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