Chicken and Bell Pepper Stew with Sour Dough Bread

Mushrooms are made up of around 90% water. The mushroom is used in many cuisines throughout the world and it is known as the "meat" of the vegetable world. Mushrooms are a good source of vitamin B along with essential minerals such as copper and potassium. While fat, carbohydrates and salt content is very low.

    This combination does not exist.

    Sourdough Rye Bread 125.0 grams

    Sourdough Rye Bread

    Double Cream 20.0 ml

    Double Cream

    Flat Leaf Parsley 5.0 grams

    Flat Leaf Parsley

    Garlic 5.0 grams


    Red Onion 60.0 grams

    Red Onion

    Button Mushrooms 65.0 grams

    Button Mushrooms

    Snow Peas 85.0 grams

    Snow Peas

    Red Bell Pepper 200.0 grams

    Red Bell Pepper

    Chicken Stock By Let's Cook 50.0 ml

    Chicken Stock By Let's Cook

    Chicken Thighs 125.0 grams

    Chicken Thighs

    • Time : 30.0 mins
    • |
    • Calories: 736.0 kcal
    • |
    • Protein : 47.0 g
    • |
    • Fat : 21.0 g
    • |
    • Carb. : 91.0 g
    : Your Kitchen Essentials
    Utensils: Sauce Pan |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Chicken: Keep out of the fringe 15 minutes before cooking to bring to room temperature. Cut them in bite sized cubes.

    Wash and dry the vegetables prior to chopping (as required):
    - Button Mushrooms: cut them into thick slices
    - Red Bell Pepper: cut into medium sized cubes
    - Flat leaf Parsley: chop
    - Garlic: peel and mince
    - Red Onion: peel and mince
    - Snow peas: cut in half.
    : Sauté the Chicken
    Heat some oil in a pan. Once it gets hot enough put in the chicken pieces. Cook for around 5 minutes on each side on a medium flame. Once the chicken is cooked, set it aside and let it rest for at least 5 minutes before serving.
    : Prepare the Stew, Plate and Serve
    In the same pan, add a little more oil and sauté the sliced onion and garlic. Once they start to colour slightly, add the button mushrooms, red bell peppers and the snow peas. Add the chicken stock and mix well, lower the flame to allow the liquid to simmer for 2-3 minutes. Add chicken, cook uncovered for 10 minutes. Check for seasoning. Finish with the double cream and parsley.

    Plate and Serve:
    Plate the stew and serve with the bread.