Stir-fried pieces of chicken breast, in a Stilton and tomato sauce, with onion, red and green pepper, mushroom, chicken stock, black pepper, organo, basil, and served with brocolli spears and potato waffles.
The chicken stew was prepared first. Once stir-fried until golden brown, the chicken pieces were decanted into a pot with some water, the chicken stock and the tomato passata, into which around 100g of Blue Stilton cheese had been added in small pieces, and stirred for ten minutes until all of the cheese is dissolved. Then the vegetables were added as they were prepared, while the sauce simmered. Add black pepper and cook under glass for between thirty and forty-five minutes, at a low heat.
The brocolli spears were steamed for ten minutes until tender, and the potato waffles were prepared in a toaster (three minutes). An easy and delicious meal!
Chicken with a Tomato and Blue Stilton Sauce
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