1 tsp oil
1 onion, chopped
3-4 carrots, chopped
1 litre of chicken stock
1 c kumara or sweet potato, diced
1 tbsp cornflour
Heat the oil in a saucepan and sauté the onion and carrot.
Add the stock and thyme and simmer until veg are tender crisp. Stir in the Kumara and cooked chicken and season with salt and pepper.
Continue cooking until the vegetables are soft.
Mix the cornflour with a drop of cold water and stir it in to thicken the gravy. Serve with vegetables.
– Chicken stew with mushrooms: a half-cooked add 100 grams of fresh mushrooms, cut into cubes and serve sprinkled with plenty of chopped parsley.