POLOKWANE – When it comes to stew, it is a dish that is not everyone’s favourite, however, this dish by What’s for Dinner adds fragrant ingredients together to make a delicious dish.
Ingredients
- 100ml KNORR Creamy Garlic Sauce
- 5ml Robertsons Dried Parsley
- 15ml sunflower oil
- 900g chicken thighs, cut in half
- 5 carrots, peeled and sliced
- 1 onion, cut into quarters
- 100ml dry white wine
- 400ml water
- 30ml cornflour
- 1 x KNORR Chicken Stock Pot
Method
- Heat oil in a large pot then add the chicken pieces and allow to brown with the lid on.
- Add the carrots and onion and allow to fry for 10 minutes, stirring occasionally.
- Add the white wine and allow to simmer so that the wine reduces by half.
- Then add the water and stir in the KNORR Chicken Stock Pot.
- Allow to simmer uncovered for 15 minutes stirring occasionally.
- Add the parsley and cream then stir well and allow to simmer for a further 5 minutes.
- Mix the corn flour with a little water to form a thick paste then add this to the pot and allow to simmer for 2 minutes to thicken.
- Season (to taste) with salt and black pepper.
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