Annabelle's creamy chicken and tomato stew

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Annabelle's creamy chicken and tomato stew
Annabelle's creamy chicken and tomato stew
Servings:Serves 2
Calories per serving:630
Ready in:1 hour 5 minutes
Prep. time:10 minutes
Cook time:55 minutes
Difficulty:Easy
Recipe author:Chef
First published:3rd March 2013
Annabelle's creamy chicken and tomato stew with a perfect jacket potato
Ready for the oven
Qty for 4 people and with extra tomatoes

Another recipe from Auntie Annabelle!


Ingredients

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Mise en place

  • Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]

Method

  1. Fry the onions and garlic for 5 minutes in half of the oil over a gentle heat until soft and translucent, don't brown them.
  2. Add the tomatoes and jaggery or sugar and simmer for 10 minutes.
  3. Remove from the heat, stir in the creme fraiche and the herbs and set to one side.
  4. In a clean pan stir-fry the chicken until the surface is golden, about 5 minutes.
  5. Transfer the chicken to a baking dish or casserole, pour over the sauce, cover and bake for 35 minutes.

Serving suggestions

Serve with pasta, rice or potatoes, garnish with fresh herbs or toasted sesame seeds

Variations

Use any of the following herbs: chopped: chives, basil or chervil.

Chef's notes

Making this for 4 people I doubled the quantities and also added a few handfuls of freshly chopped tomatoes as we had loads spare. At the time this seemed rather unnecessary, however I would do it again. The texture of fresh tomatoes with the zing and flavour of different fresh tomatoes made this rather special.

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