A quick and light stew for the family for a weekday.
Serves 4
Time: 30 minutes
3 cups bite-size chicken pieces
1 can chopped tomatoes
1 cup chopped mushrooms
1 carrot diced
1 green/red pepper bell pepper
1/4 cup celery chopped finely
1 big white onion chopped
1/2 cup white wine
1 cup stock/water
Salt & pepper
Method
Heat a tbs of olive oil and brown the chicken pieces. Remove and set aside.
In the same pan, add the celery and onions and saute for 2 to 3 minutes till softened.
Add the bell pepper, carrot and mushrooms. Saute them too for a 1 minute or two.
Pour in the white wine and deglaze the pan. Let it cook for 2 minutes and pour in the stock.
Return the chicken and add tomatoes. Let the stew simmer for 10 minutes on medium heat.
Once cooked, squeeze the lemon and stir in the chopped parsley and serve with crusty bread or whatever you would like.
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