- 300g chicken thigh fillet, cut into 2 inch cubes
- salt and pepper to taste
- 2 tbsp canola oil
- 1/2 tbsp butter
- 3 gloves garlic
- 1 tsp dried rosemary
- 1/2 white onion, half moons
- 1 bell pepper, strips
- 1/2 carrot strips
- 1 cup gravy
- parsley for garnish
- Season chicken with salt and pepper.
- In a pan, cook the chicken in oil and butter.
- Add the rest of the ingredients except the gravy and parsley and set aside.
- Transfer the cooked chicken and vegetables in a hot sizzling plate and pour gravy before serving
- Garnish with parlsey.
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