Chicken, Bacon and Mushroom Stew

Ingredients

• 1 tablespoon olive oil
• 700g chicken thigh or breast
• 3 bacon rashers, rind removed, coarsely chopped
• 200g button mushrooms, halved
• 2 garlic cloves, crushed
• 1/4 cup plain flour
• 2.5 cup chicken stock
• 2 teaspoons thyme (dried)
• 1/4 cup chopped fresh continental parsley (optional)
• 300g dried risoni pasta
• 1.5 cups frozen peas

Method

• Step 1Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook for 2 minutes each side or until golden.
• Step 2Add the bacon, mushroom and garlic to the pan. Cook for 3 minutes or until the mushroom is tender. Add flour and cook, stirring, for 1 minute. Gradually add the stock. Cook, stirring, for 2 minutes or until mixture thickens.
• Step 3Add risoni and thyme, and reduce heat to medium, cover. Simmer for 10 minutes or until risoni is cooked (check liquid levels to ensure the mixture does not dry out as the pasta cooks). Season with salt and pepper.
• Step 4Add the peas in the last 2 minutes of cooking. Stir in the parsley (optional). Serve.

Created: 26 Feb 2014 - KatieK
Updated: 04 Apr 2014 - June M