Quick Chicken and Garlic Stew

1. 1

   Heat the oil in a large casserole and add the garlic.

2. 2

   Cook over a gentle heat for about 2 minutes until the cloves begin to soften.

3. 3

   Remove and set aside.

4. 4

   Increase the heat and add the chicken to the pan (in 2 batches if necessary).

5. 5

   Cook until browned on all sides.

6. 6

   Remove to a plate with the garlic.

7. 7

   Add the carrots and leek to the pan and cook for 2 minutes, then return the chicken and garlic to the pan with the sherry and bay leaves.

8. 8

   Boil down for 1 minute until the alcohol evaporates.

9. 9

   Now add 10 tbs water, cover and reduce the heat to low.

10. 10

    Simmer gently for 20 minutes, then season.

11. 11

    Sprinkle with the parsley and serve.

* Per serving · 4 servings · Values may vary.

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