Quick Chicken Stew
This is a one pot dish. I use a very large frypan or my electric frypan that the chicken will fit in one layer.
1 kg chicken thighs, each thigh cut into two or three
A small amount of oil for browning the chicken
1 onion, diced
2 cloves garlic, crushed
1 jar tomato passata/puree
1 carrot, small dice
2 sticks celery
Freshly ground black pepper
few spoons of sultanas plumped on some sherry or A glug of sherry or wine
A bay leaf, chopped fresh herbs
1 chicken stock cube or 1 teaspoon chicken stock powder
If using the sultanas place them in a bowl with some sherry or wine.
Heat a little oil in the pan and brown the chicken, reduce heat and add the onion and garlic, cook a further minute or two to soften the onion.
Add the jar of tomato passata /puree, stock cube and bay leaf, wine or plumped sultanas if using them, and simmer.
Dice carrot into small dice and add to the chicken, repeat this for the celery and then capsicum, leaving the zucchini as the last ingredient.
Continue to simmer allowing the sauce to reduce and thicken.
Check seasoning, add pepper and salt if necessary.
Just as good with rice/couscous/polenta/mashed potato and some steamed green vegetables.