Chicken and Mushroom Stew

Chicken and Mushroom Stew

Serves 4

1 tbs olive oil

700g chicken thighs, chopped into 3cm cubes

4 bacon rashers, coarsely chopped

200g mushrooms, quartered

2 garlic cloves, crushed

1/4 cup plain flour

1 1/2 cups chicken stock

1 cup white wine

2 tsp thyme

1/4 cup parsley, chopped

300g risoni

1 1/2 cups frozen peas

10g butter

Heat the oil in a large saucepan over medium heat. Add the chicken and cook until golden, transfer to a plate. Add the bacon, mushrooms and garlic to the pan, and cook until the mushroom is tender. Add the flour and cook, stirring, for 1 minute. Gradually add in the stock and wine and cook until the mixture thickens. Add the chicken and thyme, simmer for 10 minutes or until the chicken is cooked. Stir in half the parsley and season.

Meanwhile cook the risoni, in the last 2 minutes add the peas. Drain, return to the pan and stir in the butter and remaining parsley.

Serve the chicken stew on top of the risoni and pea mixture.

Awesome Pork Stew

Well it is cold and wintery here in Adelaide, Australia - so of course it is perfect weather for a lovely warm stew. I was planning on making a beef stew - but it turns out I am not very good at reading labels in the freezer so we have a lovely tender pork stew instead.

Pork Stew

Serves 6

600g Pork Scotch Fillet, cubed

2 tbsp Wholemeal Flour

2 tsp Oregano

1/2 tsp Salt

1/2 tsp Pepper

2 tbsp Olive Oil

2 Onions, diced

4 Cloves of Garlic, crushed

2 Stalks of Celery, diced

2 Small Carrots, diced

750ml Beef Stock

200g Mushrooms, sliced

140g Tomato Paste

1 tbsp Worcestershire Sauce

410g Can of Butter Beans

150g Green Beans, chopped

Combine the flour, oregano, salt and pepper on a plate - and toss the pork in the flour mixture. Heat the olive oil in a large sauce pan over a medium-high heat and brown the pork in batches. Remove the pork and set aside on a plate.

Reduce the heat to medium and cook the onions, garlic, celery and carrot with any remaining flour mixture until the vegetables start to turn golden. Add the stock, mushrooms, tomato paste and Worcestershire sauce, and bring to the boil.

Reduce the heat to a simmer, add the pork and simmer for 1 hour or until the pork is tender. Add the butter beans and green beans to the pot and cook until the green beans are just tender.

Serve with some yummy crusty bread and enjoy!