Served as main course. Non-vegetarian dish.

8 skinless Chicken Thighs, sliced into 4 pieces per fillet

1 large Onion, sliced

2 Garlic Cloves, grated

1/2 Red Capsicum, sliced large

2 Sticks Celery, cut to chunks

6 Mushrooms, quartered

500 ml Chicken Consomme or Stock

1/2 teaspoon Thyme

1/2 teaspoon Dill

1 Tablespoon Parsley

4 Tablespoons sweet Chili Sauce (must be sweet)

Salt and Pepper

420 gm Cream of Chicken Soup

1/2 cup Cream

In a wok or large frypan brown chicken and onion in little oil. Add garlic and stir fry for another few minutes. Add chicken stock, celery, mushrooms and capsicum, stir. Add herbs, chilli sauce, salt and pepper. Bring to boil and then simmer gently for 1 hour or more if desired, stirring occasioally. Add cream chicken soup and cream, stir through, thicken with cornflour if needed. Serve over rice or pasta with crispy rolls.

Preparation time: 15 minutes

Cooking time: 1 1/4 hours

Serves: 4-6

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