Easy chicken stew
41
SERVES 4 PREP 10 mins COOK 50 mins EASY
1 tbsp olive oil
1 bunch spring onions, sliced, white and green parts separated
1 small swede (350g), peeled and chopped into small pieces
400g potatoes, peeled and chopped into small pieces 8 skinless, boneless chicken thighs
1 tbsp Dijon mustard
500ml chicken stock
200g Savoy or spring cabbage, sliced
2 tsp cornflour (optional) cheese scones or crusty bread, to serve (optional)
Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it’s still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more. Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with warm cheese scones or crusty bread, if you like.
GOOD TO KNOW healthy • low fat • low cal • folate
• fibre • vit c • 2 of 5-a-day
PER SERVING 354 kcals • fat 12g • saturates 3g
• carbs 28g • sugars 7g • fibre 7g • protein 31g • salt 0.9g