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25 Minute Chicken + Bacon Stew. A speedy stew with juicy chicken thighs and a creamy sauce - enjoy in under 25 minutes.
Serves: 4 Time: 25 minutes
Ingredients
600g Potatoes, cut into chunks
160g Sugar Snap Peas, halved
200g Streaky Bacon, chopped roughly
320g Chicken Thighs, cut into strips
300g Creme Fraiche
2 Garlic Cloves, minced
2 Brown Onions, sliced
2 Tablespoons Cornflour
2 Chicken Stock Cube, dissolved in 400ml of boiling water
Method
Pop the potatoes into a large pot of salted boiling water and simmer until tender, around 20 mins. Drain once done.
Heat a large non-stick pan over medium heat, when hot add the bacon and onion to the pan cooking for around 3 mins.
Meanwhile, toss the chicken strips in the corn flour then add this and the garlic to the bacon and cook for 3 mins more.
Pour the stock in, cover and continue to cook on low for 20 mins. After 15 mins, add the sugar snap peas and remove the lid to reduce the liquid for the final 5 mins.
Once done, remove from the heat and stir in the creme fraiche, season with black pepper and serve in bowls with the potatoes.
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Rosie ❤️
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