Description
One pan and 25 minutes is all you need to make this delicious chicken stew.
Ingredients
- 2 Tablespoons Vegetable Oil
- 2 cloves Garlic, Minced
- 10 sprigs Rosemary
- 1 Zucchini, Chopped
- ¼ liters White Wine
- 1 Lemon, Juiced
- ½ liters Chicken Stock
- 4 Bay Leaves
- 2 teaspoons Dark Soy Sauce
- ¼ liters Cooking Cream
- 1 Whole Grilled Chicken, Cut In Bite-size Pieces
- 1 can (about 240g Size) Black Olives, Pitted
- Cooked White Rice, To Serve
Preparation
Heat vegetable oil over medium-high heat in a pan large enough to hold all the ingredients. Add minced garlic and sprigs of rosemary and cook for a minute, until fragrant.
Add zucchini and cook for 2 minutes. Pour in white wine and lemon juice. Cook for 2 minutes.
Add chicken stock, bay leaves and soy sauce. Cook for 5–10 minutes, depending on how much time you have, and then remove bay leaves and rosemary sprigs.
Add cooking cream, mix well and heat up. Add chicken and olives, mix well and allow the chicken and olives to warm up in the stew. Serve with cooked white rice.
