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Chicken and White Wine Stew with Penne Pasta

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Main course - Meat

Easy:

Cheap:

Origin of dish: UK
Type of cooking: Oven

Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients (for 4 people) :

- 8 chicken thighs, boneless and skinned cut into half inch dice
-1 peeled and diced carrot
-½ diced onion
-1 stick peeled and diced celery
-1 tbsp chopped tarragon
-300ml chicken stock
-100ml whipping cream
-125ml dry white wine
-200g penne pasta
-1 tbsp olive oil

Method:

Heat a large non-stick frying pan to a medium heat and add the oil.

Next add the chicken pieces and sear all over in the oil.

Now add the onion and cook for a further minute, then add the remaining chopped vegetables.

Stir all whilst cooking to combine and stir frequently for another minute.

Next add the wine and simmer until reduced by one third.

Once this is reduced add the stock and bring all to a gentle simmer.

Cook uncovered, stirring from time to time for 8 minutes until the chicken and vegetables are tender.

Lower the heat and stir in the cream, then add the tarragon and season to taste.

Whilst the stew is cooking, blanch the pasta in salted simmering water to cook through until tender.

This should take around 12 minutes, then drain in a colander.

To serve, add the pasta to the warmed stew and stir all together to combine.

Season to taste and serve in warmed serving dishes.

Recipe shared by soFeminineTeam
Recipe(s) from the same person

Advice: This recipe was inspired by Heinz special edition cream of chicken with a dash of white wine soup.

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