Chicken stew with carrot, bacon, potatoes and chestnut mushrooms

Name: chicken stew with carrot, bacon, potatoes and chestnut mushrooms
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 2 shallot; 250 g Organic chestnut mushrooms; 20 g unsalted butter; 200 g organic bacon strips; 380 g free range chicken fillet; 500 g fine winter carrot; 1 el wheat flour; 400 ml tap water; 1 chicken broth tablet; 1 kg baby potatoes; 125 g creme fraiche; 15 g fresh flat parsley

Stew of chicken fillet with shallots, carrots, bacon strips and chestnut mushrooms.

Ingredients

Kitchen Stuff

1 paper towel
1 casserole with lid

Directions

Chop the shallots and gently wipe the mushrooms with kitchen paper.
Heat the butter in a frying pan and fry the shallot, chestnut mushrooms and bacon strips for 5 min. On medium heat.
Meanwhile cut the chicken floating fillets into 4 pieces and the roots into 4 cm pieces.
Add the remaining butter, chicken and carrots to the shallot mushroom mixture and cook for 3 minutes.
Add the flour and simmer for 2 minutes on low heat.
Meanwhile, bring a pot with the water to the boil, add the bouillon tablet and turn down the heat.
Halve the potatoes and add the hot stock, crème fraîche and potatoes to the chicken mixture while stirring.
Bring to the boil and simmer with the lid slanting on the pan in 20 min. Until done.
Meanwhile, cut the parsley fine. Scoop through the chicken stew and serve.