Mushroom chicken stew (Stew)

Name: Mushroom chicken stew (Stew)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 125 g frozen peas; 150 g Mushrooms; 400 g Potatoes; 1 Courgettes (about 250 g); 2 Chicken filets (approx. 180 g each); 5 TABLESPOONS Olive oil; 2 bags (43 g each) Organic mushroom cream soup (for 2 plates); 3 stems Parsley; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 g frozen peas
150 g Mushrooms
400 g Potatoes
1 Courgettes (about 250 g)
2 Chicken filets (approx. 180 g each)
5 TABLESPOONS Olive oil
2 bags (43 g each) Organic mushroom cream soup (for 2 plates)
3 stems Parsley
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Defrost the peas. Clean the mushrooms and cut them in half. Peel, wash and dice the potatoes. Wash and clean the zucchini, quarter them lengthwise and cut them into pieces. Wash flesh, dab dry and cut into cubes.
2
Heat 2 tablespoons of oil in a large saucepan. Sauté the meat in it while turning. Add potatoes, zucchini and mushrooms and fry for about 2 minutes. Pour on 900 ml water, add bag contents while stirring and bring to the boil. Simmer over low heat for about 15 minutes.
3
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Mix 3 tablespoons of oil and parsley. Add peas to the stew. Whip cream until stiff and stir into the stew. Season with salt and pepper and arrange in bowls. Drizzle with the parsley oil.