In a large pot, heat oil and add onion, red pepper and button mushrooms. Cook until soft, then remove and set aside.
Fry chicken until lightly browned.
Return vegetable mixture to the chicken.
Add water and wine, if using, and simmer for 20 minutes.
Add cream and parsley, season and simmer for a further 5 minutes.
Mix the KNORR Chakalaka Soup with a little water to form a smooth paste and stir into the stew. Simmer for 5 minutes to thicken.
Serve with rice.