creamy chicken stew

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Step 1

Transfer the chicken to a medium-sized bowl or plate, pat dry

Step 2

with a paper towel and season well with salt and pepper.

Step 3

Heat a little oil in a large pan on high heat, add the chicken

Step 4

thighs skin-side down and brown for 2 minutes. Flip over and

Step 5

brown the other side for about 2 minutes. Remove from the heat

Step 6

and set aside.

Step 7

In a large pot with a little oil, sauté the onion, garlic and chillion

Step 8

medium heat.

Step 9

Once the onion is translucent, add the thyme and oregano and

Step 10

sauté for about 2 minutes until fragrant.

Step 11

Add the mushrooms and carrots, increase to medium-high heat

Step 12

and sauté until the mushrooms start to sweat.

Step 13

Add the stock cubes and water, then add the browned chicken to

Step 14

the pot and cook on medium heat for 20 minutes.

Step 15

Once the gravy has thickened slightly, add the fresh cream and

Step 16

simmer for a further 10 minutes until it has thickened.

Step 17

Mix in the spinach and mustard and let it cook for 5 minutes (no

Step 18

longer - you don't want to overcook the spinach).

Step 19

Serve hot with a starch of your choice.