Chicken tomato stew with pasta (recipe)

This weekend I made a new recipe: chicken tomato stew. It is an easy to make recipe and delicious to eat and serve if you have visitors!

Ingredients for 4 persons:
450 gr of chicken thighflower
1 red onion3 garlic
150 gr chestnuts mushrooms
1 red paprika
150 ml chicken bouillon
1 can of peeled tomatoes (400 gr)
red pesto
4 sundried tomatoes
1 bay leaf
1/2 lemon juice
salt, pepper, italian herbs & cayennepepper

First cut all the vegetables in small pieces.

Sprinkle some salt and pepper on the chicken thighs and pollinate them into the flower.

After that you heat a pan with a lot of olive oil and bake the chicken thighs all around. If the thighs are baked, take them out of the pan. Depending on the thickness of the thighs it will take 10 - 20 minutes.

In the oil left in the pan you fruit the onion and garlic. After that put the other vegetables into the pan and heat it.

Quench the vegetables with the chicken bouillon and add the peeled tomatoes, red pesto (as much as you like!), bay leaf and lemon juice to the vegetables.

Mix it all together and put the baked chicken thighs in the stew.

Put the pan on an low fire and lid the pan. Let's stew it for an hour more!

At last add the olives and cook the pasta to your liking to serve the chicken stew with.

What are your thoughts? Happy to hear them!