Servings: 4
Calories: 380kcal
Ingredients
Stew
- 450 g skinless chicken breast
- 250 g chanterelle mushrooms frozen
- 100 g porcini mushrooms frozen
- 3 large red onions
- 4 large garlic cloves
- 1.5 l water
- 1 tsp salt
- 1 tsp sweet paprika
- 30 g sweet pepper paste
- 1/2 tsp black pepper
- 150 g low fat greek yogurt 2% fat
- 30 g corn starch
Polenta
- 1 l water
- 150 g cornmeal
- 1 tsp salt
Instructions
Stew
- First of all, put all the frozen mushrooms in a bowl and pour 1.5 l of boiling water on top.
- Cut the chicken breast into 1 cm thick strips.
- Put a large pot (4l capacity) on the stove on high heat, then add the chicken.
- Season the chicken with salt, paprika and pepper.
- Peel 3 garlic cloves, cut them into slices and add them to the chicken. Mix thoroughly and continuously until the meat changed its color completely.
- Peel and finely chop the onions. Take out the meat from the pot, put the onions in its place and stir.
- After 3 minutes, add the drained mushrooms (keep the water, don't throw it away) and the chicken meat. Add the pepper paste and mix for 5 more minutes.
- Add the water that was used to defrost the mushrooms, put a lid on and leave to boil on low heat for 1 hour.
- After one hour, add the corn starch to a bowl and pour some of the stew sauce with the starch. Mix thoroughly and then pour the composition in the stew. Leave to boil for 2 minutes.
- Put the yogurt in a bowl and pour some of the stew sauce little by little so that you obtain a fluid hot composition. Pour it in the stew pot and mix thoroughly.
- Mince the remaining garlic clove, add it to the stew and turn off the heat.
Polenta
- Boil 1 liter of water with 1 tsp of salt.
- Gently pour the cornmeal in the water and mix thoroughly until the polenta is completely cooked.
Serving
- Add the stew and the polenta in a soup plate.
- Serve with a fresh or pickled cucumber salad.