This week I had some cooked chicken breasts in the fridge and some peppers and things that needed using up. It occurred to me that I could adapt the above recipe to be suitable for chicken. So, here's my adapted recipe for Italian Chicken Stew:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 pepper, chopped (I used a red pepper in my recipe as that's what I had...)
150g mushrooms, chopped
2 cooked chicken breasts, or left-over roast chicken
800ml Chicken stock
400g can chopped tomatoes
1 tsp dried oregano
1 tbsp chopped, fresh basil
Salt and pepper
1. Heat the olive oil in a large saucepan over a medium heat. Cook the onion for 5 minutes or so, until softened. Add the garlic, pepper and mushroom, and cook until mushrooms are cooked and starting to brown.
2. Add chicken and oregano and stir in. Then add chicken stock and chopped tomatoes. Bring to the boil and then simmer gently for 45 minutes, half covered with a lid (or uncovered depending on how thick you want the sauce).
3. Stir in the fresh basil towards the end of cooking, and season with salt and pepper to taste.
I have to say, I think I prefer Kalyn's beef version, but it was pretty tasty with chicken too, and a good use of left-overs and veg which was soon to be past its best!