WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 15
Cooking Time: 25
2 tbsp olive oil
1 brown onion, halved, finely diced
1 large carrot, peeled, finely diced
1 celery stick, trimmed, washed, finely diced
2 large garlic cloves, finely chopped
1 tbsp thyme leaves, chopped
700 g chicken thigh fillets, excess fat removed, cut into 2cm dice
2 tbsp plain flour
300 g potato, peeled, cut into 1cm dice
1 L (4 cups) Campbell’s Real Stock - Chicken
¼ cup parsley, finely chopped
1/3 cup thickened cream
1. Heat oil in a large saucepan over medium - high heat, then add onion, carrot, celery, garlic and thyme and cook, stirring occasionally for 5 minutes, or until onion is soft.
2. Add chicken, cook for 5 minutes, or until white. Add flour and cook for 2 minutes, stirring constantly.
3. Add potatoes and Campbell’s Real Stock, bring to a boil, reduce heat and simmer for 10 minutes or until potatoes are tender.
4. Add parsley and cream, and simmer for a further 2 minutes or until heated through.
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