Autumn winter chicken stew

This easy stew is great in autumn and winter when we crave tasty, cooked dishes after cold salads in the heat of summer.

2 servings

2 chicken breasts, cut into chunks

2 handfuls of mushrooms, champignons de Paris

3 tbsp. Olive oil

1 shallot, chopped

1 clove garlic, minced

100 ml white wine

1 tsp. Dried Provençal herbs

Freshly ground black pepper

2 handfuls of baby spinach leaves

2 tbsp. pitted black olives

Warm the olive oil in a large frying pan over medium heat. Wipe clean and slice the mushrooms. Add the chicken and mushrooms in the frying pan and sauté for about 10 minutes. Stir now and again. 

Add the shallot, garlic, herbs, and some black pepper. Continue sautéing for about 10 minutes, stirring occasionally.

Pour in the wine, stir. Add the spinach and olives and cook about 2- 5 minutes until the spinach is wilted. 

Meanwhile cook 2 portions quinoa or brown rice.

Divide the quinoa on the plates and top with the stew.