Chicken Pastel (Creamy Chicken and Vegetable Stew)
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Ingredients
- 700 g boneless chicken thighs, diced
- 150 g chestnut mushrooms, sliced
- 2 carrots, diced
- 250 g waxy potatoes, diced
- 150 ml double cream
- 300 ml chicken stock
- 1 onion, diced
- 3 garlic cloves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 575 kcal
- Protein
- 36.4 g
- Carbohydrate
- 18.8 g
- of which sugars
- 6.7 g
- Fat
- 39 g
- of which saturates
- 15.7 g
- Fibre
- 3 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion and garlic for 4 minutes until soft.
- 2
Add the chicken and fry for 4-5 minutes, turning, until lightly browned.
- 3
Add the mushrooms, carrots and potatoes and pour in the chicken stock.
- 4
Bring to a simmer, cover and cook for 18-20 minutes until the vegetables are tender and the chicken has no pink remaining.
- 5
Stir in the double cream and simmer uncovered for a final 3-4 minutes until the sauce has thickened slightly.
- 6
Serve with steamed rice.
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