Romanian Chicken Stew Recipe

Ingredients :

Serves 6

• 60ml / 4 tbsp sunflower oil

• 1 mild onion, thinly sliced

• 2 garlic cloves, crushed

• 2 red peppers (bell), seeded and sliced

• about 1.5kg / 3½lb chicken

• 90ml / 6 tbsp tomato purée (paste)

• 3 potatoes, diced

• 5ml / 1 tsp chopped fresh rosemary

• 5ml / 1 tsp chopped fresh marjoram

• 5ml / 1 tsp chopped fresh thyme

• 3 carrots, cut into chunks

• ½ small celeriac, cut into chunks

• 120ml / 4 fl oz / ½ cup chicken stock

• 2 courgettes (zucchini), sliced

• salt and freshly ground black pepper

• chopped fresh rosemary and marjoram, to garnish

• dark rye bread, to serve

Method :

1. Heat the oil in a large flameproof casserole. Add the onion and garlic and cook for 1-2 minutes until soft; then add the red peppers.

2. Joint the chicken into six pieces, place in the casserole and brown gently on all sides.

3. After about 15 minutes add the tomato purée, potatoes, herbs, carrots, celeriac and chicken stock, and season to taste with salt and pepper. Cook over a gentle heat, covered, for a further 40-50 minutes.

4. Add the courgette slices 5 minutes before the end of cooking. Adjust the seasoning to taste. Garnish with the fresh rosemary and marjoram and serve with dark rye bread.

Nutritional Facts :

Per portion :

Energy  466kcals/1937kJ

Protein   25.8g

Fat, total   30.2g

   saturated fat   8.4g

Carbohydrate   23.9g

   of which sugars   11.5g

Fiber   3.7g