Hearty Chicken Stew
with potatoes and pesto
This chicken stew has a bright and herby flavour profile, meaning it's hearty but suitable for the summer too. Along with the main ingredients you also have potatoes and pesto, which make for a more filling and flavourful meal.
Tags:
Protein Rich
•One Pot Wonder
•Quick
Allergens:
Mustard
•Milk
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Paprika
(Contains Mustard)
2 unit(s)
Potatoes
2 unit(s)
Carrot
5 grams
Parsley
1 sachet(s)
Green Pesto
(Contains Milk)
65 grams
Creme Fraiche
(Contains Milk)
2 sachet(s)
Chicken Stock
1 sachet(s)
Dried Oregano
1 unit(s)
Onion
1 unit(s)
Parsnip
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2989 kJ
Energy (kcal)714 kcal
Fat27.6 g
of which saturates8.2 g
Carbohydrate83.7 g
of which sugars20.9 g
Dietary Fiber0 g
Protein38.5 g
Cholesterol0 mg
Salt5.53 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Instructions
1
- Chop the potatoes into 1cm chunks (peeling optional).
- Trim the carrot and cut diagonally into ½ cm thick slices (no need to peel).
- Trim the parsnip, then slice into rounds about 1cm thick.
- Halve, peel and thinly slice the onion.
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Add the chicken and fry until lightly browned, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with oregano, paprika, salt and pepper.
- Cook for 1 min more.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
3
- Add the carrot, parsnip and onion to the pot.
- Season with salt and pepper.
- Cook, stirring, until slightly softened, 2-3 mins.
4
- Pour 400ml water (double for 4p) into the pot along with the stock powder.
- Bring to the boil, add the potatoes and cover with the lid.
- Cook until the potatoes are just fork tender and the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Remove the lid and simmer uncovered for final 3-5 min to thicken the stew if required.
5
- Lower the heat and stir the pesto and creme fraiche into the stew.
- Cook, stirring, until warmed through, 1-2 mins.
- Season to taste with salt and pepper.
6
- Divide hearty helpings of chicken stew between deep plates or bowls.
- Sprinkle the parsley over the top.
