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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.

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    Sourdough Rye Bread 125.0 grams

    Sourdough Rye Bread

    Double Cream 20.0 ml

    Double Cream

    Snow Peas 85.0 grams

    Snow Peas

    Button Mushrooms 65.0 grams

    Button Mushrooms

    Garlic 5.0 grams

    Garlic

    Red Bell Pepper 200.0 grams

    Red Bell Pepper

    Red Onion 60.0 grams

    Red Onion

    Flat Leaf Parsley 5.0 grams

    Flat Leaf Parsley

    Chicken Stock By Let's Cook 50.0 ml

    Chicken Stock By Let's Cook

    Boneless Skinless Chicken Thighs 125.0 grams

    Boneless Skinless Chicken Thighs


    • Time : 30.0 mins
    • |
    • Calories: 736.0 kcal
    • |
    • Protein : 47.0 g
    • |
    • Fat : 21.0 g
    • |
    • Carb. : 91.0 g
    Mise en Place
    Prepare the ingredients as follows:

    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
    Chicken Thighs; Cut them in bite sized cubes.
    Sauté the Chicken
    Heat some oil in a pan. Once it gets hot enough 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
    In the same pan, add a little more oil and sauté the sliced onion and garlic. Once they start to colour slightly, add the red bell peppers and the snow peas. Add the stock and mix well, lower the flame to allow the liquid to simmer. Cook uncovered for 10 minutes. Finish with the cream and parsley.