Lemony chicken stew

Ingredients

• 900g chicken breasts, cut into bite-sized pieces
• 1 onion, diced
• 2 large carrots, diced
• 2 celery stalks, sliced
• 250g mushrooms, sliced
• 5 cloves of garlic, minced
• ¼ cup all-purpose flour
• ½ cup white wine
• 4 cups chicken stock
• 450g potatoes, diced
• 1 bay leaf
• 2 sprigs fresh thyme
• ⅔ cup double cream (or plain full fat yoghurt)
• 2-4 Tbsp fresh lemon juice

Instructions

1. Season the chicken with salt and pepper and brown in 2 Tbsp of the olive oil in a large pot; transfer to a clean plate once done.
2. Add the remaining 1 Tbsp of oil to the pot and stir in the onion, carrots and celery; sauté for 5 minutes (covering with a lid can help the veggies to soften). Add the mushrooms and garlic and cook for a further 5 minutes, then add the flour and cook for 1 minute.
3. Add the white wine and scrape off browned bits at the bottom of the pot, then add the cooked chicken, chicken stock, potatoes, bay leaf and thyme and stir. Once simmering, cover and cook for about 20 minutes until the potatoes are soft.
4. Stir in the cream and 2 Tbsp of lemon juice; taste and season, or add extra lemon juice, as preferred.
5. Serve on its own, with rice or with fresh bread.

Serves 4.

Inspired by this recipe.