Chicken and rosemary complement each other and the bacon enhances the flavor of this stew, so I guarantee this Chicken Fillet Bacon and Rosemary Stew will be at the top of your list each week to make!
15 ml olive oil
1 onion finely diced
2 garlic cloves minced
1 tsp green chili paste (not in the original recipe)
125 streaky bacon
400 gr chicken fillet cut into strips
3 carrots peeled and sliced
350 ml chicken stock, divided
30 ml brown onion soup
1 tsp rosemary (I used fresh rosemary leaves chopped)
Heat oil in a pot and add onion, chili paste, and garlic and sauté till soft.
Add the bacon and fry till the bacon is starting to crisp.
Add the chicken strips and brown well on both sides.
I would recommend removing the onion and bacon and then frying the chicken and then returning the bacon and onion.
Add the carrots and chicken stock reserving ¼ cup to mix with the brown soup, stir well and bring to the boil, then reduce heat to a simmer for 20 minutes with the lid on, stirring occasionally.
Add the brown soup mixed with the ¼ cup stock (mixed into a smooth paste), with the chopped rosemary.
Simmer for another 5-10 minutes.
If I had mushrooms I would have added that too.
Prepared, tried, and tested Melanie Kramar
Sure Chicken recipes to fill up a chicken coop.
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