Creamy Chicken Stew

Name: Creamy Chicken Stew with Veggies and Potatoes
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: Plain Flour; Diced Chicken Breast; Wholegrain Mustard; Green Beans; Onion; Creme Fraiche; Garlic Clove**; Flat Leaf Parsley; White Wine Vinegar; Vegetable Stock Powder; Carrot; Tarragon; Potatoes; Water

with Veggies and Potatoes

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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.

Tags:

Family Friendly

The quantities provided above are averages only.

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 war 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.

Total45 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Plain Flour

Diced Chicken Breast

Wholegrain Mustard

Green Beans

Onion

Creme Fraiche

Garlic Clove**

Flat Leaf Parsley

White Wine Vinegar

Vegetable Stock Powder

Carrot

Tarragon

Potatoes

Not included in your delivery

Water

Nutritional information

Energy (kcal)670 kcal

Energy (kJ)2803 kJ

of which saturates35 g

Carbohydrate19 g

of which sugars57 g

Protein14 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Knife

•Medium Saucepan

•Lid

•Spoon

•Bowl

Instructions

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!