Slice the chicken into strips 1cm wide x 6cm long. Dust with flour and set aside.
Trim, halve, peel and finely dice the onion. Make a pile of the bacon and slice into skinny strips.
Heat the oil in a spacious lidded sauté pan or similar over a medium heat and stir in the onion. Toss for 5 minutes. As it starts to wilt, add the bacon, thyme and bay leaf. Cook for a further 5 minutes or until the onion is translucent and the bacon starting to crisp.
While that is happening, dissolve the stock cube in the water, scrape the carrots and slice about 0.5cm thick. Add the chicken to the pan and brown briefly on both sides. Squeeze the lemon juice over the top, letting it bubble up and disappear before adding the stock. Stir so that the flour drops off and thickens the gravy. Add the carrots, turn very low, cover and cook for 15 minutes.
Wipe the mushrooms and dice. Stir the mushrooms into the stew and simmer, uncovered, for 5 minutes. Taste and adjust the seasoning. Add the flat-leaf parsley and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 155 (51%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 118.1mg||36 %|
|Sodium 451.8mg||16 %|
|Potassium 565.2mg||15 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 7.2g|
|Protein 28.4g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 305
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