It’s hard to beat the simple pleasure of a comforting chicken stew. Hearty, wholesome and packed with loads of hidden veg the kids won’t bat an eyelid at, Chef Mimi has spent a lot of time perfecting this recipe, and we’re sure you’ll agree that her hard work has paid off . And with just fifteen minutes of hands-on cooking time, it’s the perfect thing to knock together when you’re a little short on time.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
Diced Chicken Breast
White Wine Vinegar(ContainsSulphites)
Plain Flour(ContainsCereals containing Gluten)
Vegetable Stock Pot(ContainsSulphites, Celery)
Flat Leaf Parsley
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the carrot (no need to peel!) and slice thinly into rounds. Chop the potato into 1cm pieces (no need to peel!). Trim the tops from the green beans and chop into thirds.
Heat a drizzle of oil in a large saucepan on medium-high heat. Once the oil is nice and hot, add in the diced chicken and stir-fry until browned on the outside, 5 mins. Add the onion and carrot, stir and cook until the veggies are starting to soften, 4-5 mins. Add the white wine vinegar, cook until evaporated, 1 minute. Add the garlic and flour, stir and cook for 1-2 mins.
Add the stock pot, water (see ingredients for amount) and potato to the pan, stir and bring to the boil. Cover with a lid (or foil), lower the heat to medium and cook until you can easily slip a knife through the potato, 15-20 mins. Stir the beans into the mixture 10 mins into the cooking time. Stir every few mins to make sure there is no catching.
While the stew is simmering, finely chop the parsley (stalks and all). Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Once the potato and beans are cooked, stir through the crème fraîche and wholegrain mustard and bring back to a simmer. Season to taste with salt and pepper. If the stew is a little thick, just add a splash more water.
If the kids are not keen on herbs, serve them the herb-free stew now, then stir the parsley and tarragon into the remaining stew and serve to the adults! Enjoy!