Chicken Carrot Stew

1. 1

   Heat about a tablespoon of oil in a large pan and add the onion, garlic and bacon.

2. 2

   Saute for a few minutes and then season with salt and pepper, to taste.

3. 3

   Cook for about ten minutes total, until the bacon is crisp and the onions soft.

4. 4

   Meanwhile, dredge the chicken pieces with flour, shaking off any extra.

5. 5

   Heat the remaining oil in a frying pan and brown the meat all over, setting it aside on a plate as you go.

6. 6

   Boil a pan of water and then cook the carrots for a couple minutes.

7. 7

   Drain.

8. 8

   Dissolve the chicken stock in 500ml boiling water and stir in the lemon juice.

9. 9

   Add the chicken to the onion mixture and then add about a third of the stock into the pot and stir to loosen the flour from the chicken as the stock comes back to a boil.

10. 10

    Keep stirring as the stock thickens and then add the rest of the stock and the carrots.

11. 11

    Return to a boil, then lower the heat, cover and simmer for 15 minutes.

12. 12

    Take the lid off, add the peas and cook for a couple more minutes.

13. 13

    Season to taste and serve immediately.

* Per serving · 4 servings · Values may vary.