LEMONY CHICKEN STEW WITH SAUSAGE

LEMONY CHICKEN STEW WITH SAUSAGE
 
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by cengland

 
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Ingredients

Ingredients
Method
 
  • 1 large spicy sausage, cooked
  • 4 slices rindless, shortcut bacon, fat removed
  • 1 large onion, halved, peeled and sliced
  • 3 cl garlic, finely chopped
  • ¼ tsp dried rosemary
  • ¼ tsp dried tarragon
  • 1 tsp olive oil
  • 600g trimmed, diced chicken breast fillet
  • grated rind of half a lemon
  • 1 tsp Dijon mustard
  • 1 ½ c chicken stock
  • 1 tb (20 mL) flour
  • 2 tb (40 mL) light sour cream
• Chop the sausage and the bacon.
• In a large non-stick frypan over medium-high heat, cook the sausage, bacon, onion, garlic and herbs in the oil, stirring up sometimes, until nicely browned.
• Take off the heat and mix in the chicken, lemon rind, stock, flour and mustard. (You could brown the chicken if you wanted, but I don't bother, and it can be more tender without browning.)
• Bring to a simmer, and simmer gently for half an hour.
• Mix in sour cream.
• Season to taste.

LEMONY CHICKEN STEW WITH SAUSAGE

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This recipe was uploaded by cengland

 
 
Makes 4-6 servings.

When I made it, I only had 400g chicken, so it was a bit over-saucy. So I mixed in 1 c peas before the sour cream, and simmered a minute until they were just tender. Then I mixed in the sour cream. Hence the peas in the photo. It could be nice with mushrooms in too.

Method


• Chop the sausage and the bacon.
• In a large non-stick frypan over medium-high heat, cook the sausage, bacon, onion, garlic and herbs in the oil, stirring up sometimes, until nicely browned.
• Take off the heat and mix in the chicken, lemon rind, stock, flour and mustard. (You could brown the chicken if you wanted, but I don't bother, and it can be more tender without browning.)
• Bring to a simmer, and simmer gently for half an hour.
• Mix in sour cream.
• Season to taste.
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