Whitestraw Chicken Stew

Chicken fillets are slices of boneless meat that are sold in plastic packs easily bought off a grocery shelf. One can just fry it and mix in some spices but we realized that we have gotten quite tired of doing just that.

Today, we had creme fraiche and feta cheese in the fridge, bell peppers, and the usual blend of spices we use for frying. We decided to create our own stew for dinner. 

We call it Whitestraw Chicken because of the texture of the fillets and the Feta when melted. The mild sour taste of creme fraiche evens out the salty flavor of the cheese, which actually goes well with rice and vegetables upon serving.

Ingredients

900 grams Ivars chicken fillet
2 dl water
2 tbsp time
1 tbsp oregano
1 tsp salt
1-4 tbsp olive oil
2-3 dl creme fraiche
100 gr feta cheese
1 bell pepper (red)


Directions

1. If frozen, boil the chicken fillets until they defrost. Don't fully cook yet, and preferably use a saucepan.
2. Remove chicken fillets from the pan, pour out the water, and add the olive oil (you can choose to add more if needed).
3. Dice the fillets and fry for a few minutes in the saucepan, until cooked (fillets are not pink inside anymore). 
4. Whilst the chicken fillets are being readied, use a mortar and pestle to beat and mix the spices. 
5. Add spices to the saucepan.
6. Let the spices blend in with the fillets properly before adding the creme fraiche (covered for about 10-15 minutes in medium heat).
7. Stir occasionally. 
8. Add the creme fraiche and let it simmer for a little while longer.
9. Dice the Feta and add to the saucepan.
10. Simmer for several minutes until the feta cheese melts and blends in with the creme fraiche.
11. Add the bell pepper a few minutes before serving, so they stay crunchy.

Availability of Ingredients

• Sour cream can be substituted for creme fraiche. However, Food Wishes has just the perfect recipe for creating your own homemade version of it.