Chicken Stew

CHICKEN STEW WITH APRICOTS

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SERVING

Serves 4

PREP TIME

10 minutes

COOK TIME

60 minutes

SERVING

Serves 4

PREP TIME

10 minutes

COOK TIME

60 minutes

Ingredients

  • 2 large leeks, well rinsed and sliced
  • Knob butter
  • 3 Tbsp olive oil
  • 8 chicken thighs
  • 1 x 330 ml bottle cider
  • 200 ml chicken stock
  • 2 tsp dried mixed herbs
  • 1 x 400g jar PEPPADEW® Piquanté Pepper and Garlic Pasta Sauce
  • 300 g baby carrots
  • 2 Tbsp dried apricots, chopped

Method

  • 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.

Serving Suggestions

Add a load of fresh chillies if you like your stew both hot and fruity.

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