Bramasole

Chicken stew

cooked chicken
1 tsp oil
1 onion, chopped
3-4 carrots, chopped
1 stalk celery
1 litre of chicken stock
1 c kumara or sweet potato, diced
1 tbsp cornflour
1/2 cup white wine, optional

Heat the oil in a saucepan and sauté the onion and carrot.
Add the stock and thyme and simmer until veg are tender crisp. Stir in the Kumara and cooked chicken and season with salt and pepper.
Continue cooking until the vegetables are soft.
Mix the cornflour with a drop of cold water and stir it in to thicken the gravy. Serve with vegetables.

The recipe for chicken stew itself is very simple, which allows wide interpretation.
Variants are very tasty:
– Sliced chicken curry, instead of the chicken mix with white wine, pour over the meat half cup of cream and add a teaspoon of curry; finish cooking until the sauce will become a thick cream and serve.
– Chicken stew with walnuts: in this case, replace the white wine with cream and add a handful of chopped walnuts.
– Chicken stew with mushrooms: a half-cooked add 100 grams of fresh mushrooms, cut into cubes and serve sprinkled with plenty of chopped parsley.