10 Dec Chicken Stew
CHICKEN STEW WITH APRICOTS
- Sweat leeks in the butter and olive oil until soft. Brown the chicken pieces in a heavy saucepan.
- Add leeks, cider, stock, herbs and PEPPADEW® Piquanté Pepper and Garlic Pasta Sauce to the chicken. Simmer for 40 minutes.
- Add baby carrots and apricots and cook for 10 more minutes. Thicken gravy, if desired, adjust seasoning and serve with rice or pap.
Add a load of fresh chillies if you like your stew both hot and fruity.