Simple Chicken Stew
Prep: 10 mins
Cook: 50 mins
Nutrition: Per Serving: Calories: 354 Fat: 12g Saturates: 3g Carbs: 28g Sugars: 7g Fibre: 7g Protein: 31g Salt: 0.9g
INGREDIENTS: 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 cabbage or spring cabbage, sliced 2 tsp cornflour (optional)
STEP 1: Heat the oil in a saucepan and when it’s warm add the white spring onion slices. Fry them for one minute until they’re soft. After this add the potatoes and swede and cook for a further 2-3 minutes then add the chicken, mustard and stock. Cover and cook for 35 minutes or until the chickens cooked through and the vegetables are tender.
STEP 2: Add the cabbage and let it simmer for a further 5 minutes. If the stew looks too thin mix cornflour with 1tbsp of cold water and pour a couple of teaspoons into the pan; let the stew bubble and thicken, if it’s still to thin add more cornflour and let it bubble and thicken again.
STEP 3: Season to taste, then spoon the stew into bowls. Scatter over the green spring onion slices and then it’s ready to go!