- K&N's Chicken Frankfurter - 2 franks
- Olive Oil - 2 tbsp
- Large Onion - 1; chopped
- Chicken Stock - 2 cups
- Potato (large) - 1; peeled and diced
- Carrot (small) - 1; peeled and diced
- Red Bell Pepper (small) - 1; julienned
- Butter - 1 tbsp
- Flour - 1 tbsp
- Cream - 1 tbsp
- Salt - 1 tsp or to taste
- Black Pepper - 1 tsp
- Green Peas - 2 tbsp; boiled
- Parsley - 1 tbsp; chopped
Thaw K&N's Chicken Frankfurter as per instructions on label and lightly fry them.
Remove Franks from the pan and cut each into 3 pieces.
Add onion in the pan and stir for 3 minutes or until lightly browned.
Stir in 1 cup chicken stock, potato, carrots and bell pepper. Bring to a boil.
Cover and simmer for 10 minutes or until carrots and potatoes are tender. Then, add the sliced Franks and bring heat to low, covering the pan.
Meanwhile separately make a sauce, by mixing butter and flour. Cook for a few minutes, add 1 cup of chicken stock and continue whisking until smooth.
Add cream and gradually pour the sauce into the stew.
Add salt, pepper and green peas. Simmer for 5 minutes or until sauce is slightly thickened, stirring occasionally.
Serve with cooked rice and garnish with chopped parsley.
