This recipe is an excellent and economical option for lunch time, a rich cream chicken stew with the homey touch that we all like.
Learn more about Maria Renee LM
Ingredients4 portions
Preparation
Heat the olive oil in a pot, season the chicken. Seal the pieces in the hot oil.
Chop the garlic, onion and carrot.
Remove the chicken from the fire; add the onion and carrot in the same pot, fry and add the garlic, the mushrooms and a touch of white wine. Let boil a few minutes and add the chicken already sealed.
Add the chopped parsley, half cream and cinnamon; mixture.
Cover and let cook 20-30 minutes. Serve with pasta.
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