Chicken, Red Wine Jus and Mushroom Stew

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken and flour (see ingredients for amount). Season with salt and pepper. Stir together to coat the chicken.
c) Cook until golden on the outside, 3-5 mins. Stir occasionally. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

a) While the chicken cooks, halve, peel and thinly slice the onion.
b) Roughly chop the chives (or use scissors).
c) Peel and grate the garlic (or use a garlic press).

a) Once the chicken is browned, add the onion and sliced mushrooms to the pan.
b) Season with salt and pepper. Cook until the mushrooms have browned and the onion has softened, 6-7 mins, stirring occasionally.
c) Add your garlic and cook for 1 min more.

a) Once the veggies are soft, add in the red wine jus paste and boiling water for the sauce from the kettle (see ingredients for amount). Bring back to the boil and stir to combine.
b) Simmer for 2-3 mins, then remove from the heat and stir in half the chives. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and add salt and pepper if needed. Add a splash of water if it's a bit thick.