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 sprinkle over the flour. Season with salt and pepper. Stir together to coat the chicken. c) Cook until golden on the outside, 3-5 mins. Stir occasionally.

a) While the chicken cooks, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. b) Trim the green beans then chop into thirds.

a) Once the chicken is browned, add the leek and sliced mushrooms to the pan. b) Season with salt and pepper and cook until the mushrooms have browned and the leek softened, 4-5 mins. Stir occasionally.

a) Once the veggies are soft, add in the red wine stock sachet and boiling water (see ingredient list for amount). b) Add the green beans, bring to a boil, stirring to dissolve stock pot. c) Simmer until the beans are tender, 4-5 mins, then remove from the heat. d) Taste and add salt and pepper if you feel it needs it. e) Add a splash of water if it's a bit thick.