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Chicken stew with macaroni, cherry tomatoes, potatoes, carrots and zucchini

  • 4 servings
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5 (or about 1kg) skinless chicken thighs
50 g butter (you may use olive oil for healthier choice)
3 stalks celery, diced
1 large onion, diced
2 carrots, peeled and cut to small chunks
2.5 cups (625 ml) good quality chicken stock (preferably home-made)
1 glass white wine
1 garlic bulb, separated into cloves and peeled
3 berastagi potatoes (or any hard potatoes), peeled and cut to chunks
½ tbsp herbs de provence (you may substitute with dried herbs such as dried thyme/rosemary or use fresh sprigs of fresh thyme)
3 tbsp flour
3 dried bay leaves
sea salt and black pepper
1 zucchini, cut to small chunks
200 g cherry tomatoes, whole
300 g macaroni
a small bunch of parsley, finely chopped

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