You can serve this with potatoes, though I personally prefer dumplings (only because I never had them until this year so I'm going a little dumpling crazy at the moment!)
500g diced boneless chicken meat
500ml white wine
2 sticks of celery, chopped
2 onions, chopped
2 carrots, chopped
1 tbsp plain flour
1 can chopped tomatoes
Salt and pepper
3 spring of fresh thyme
- Put a large saucepan over a medium heat and warm your oil. Put all your chopped vegetables and your thyme in the pan and fry for about 10 minutes.
- Add the chicken and flour, stir, and allow to cook for a minute, before adding the white wine and chopped tomatoes.
- Season with salt and pepper, bring to the boil, then cover and reduce to a low heat and leave to simmer for at least an hour and a half, stirring occasionally, and adding water if it looks very dry.
- Your stew is done when the meat is tender and falling apart.