Method

• 1.
  Preheat oven to 170°C/150°C fan-forced.
• 2.
  Heat oil in a large heavy-based, flameproof casserole dish over high heat. Cook chicken, in two batches, for 5 minutes or until well browned. Transfer to a plate. Reduce heat to low. Add onion and cook for 10 minutes or until softened. Add tomato paste and cook, stirring frequently, for 3 minutes until fragrant. Add tomatoes and stock. Scrape bottom of dish to release any brown bits from bottom. Return chicken to dish, then add carrot, mushroom and parsley stalks, stirring to combine.
• 3.
  3 Bake, covered, for 45 minutes. Remove lid and bake, uncovered, for a further 15 minutes or until sauce is thickened.
• 4.
  Meanwhile, cook pasta according to packet instructions. Drain. Chop parsley leaves.
• 5.
  Serve stew with buckwheat pasta sprinkled with chopped parsley.