CHICKEN STEW WITH APRICOTS
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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