Hearty Chicken Stew
with pesto and potatoes
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.
The quantities provided above are averages only.
Ingredients
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Paprika
(Contains Mustard)
1 unit(s)
Carrot
5 grams
Parsley
1 sachet(s)
Green Pesto
(Contains Milk)
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 sachet(s)
Dried Oregano
1 unit(s)
Onion
500 grams
Baby Potatoes
1 unit(s)
Sweet Potato
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the potatoes and sweet potato into 2cm chunks (no need to peel).
- Trim the carrot and cut diagonally into ½ cm thick slices (no need to peel).
- Halve, peel and thinly slice the onion.
- Roughly chop the parsley.
- 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!
- Add the carrot and onion to the pot.
- Season with salt and pepper.
- Cook, stirring, until slightly softened, 2-3 mins.
- Pour 450ml water (double for 4p) into the pot along with the stock.
- Bring to the boil, add the potatoes and sweet potato and cover with the lid.
- Cook until the potatoes are just fork tender and the chicken is cooked through, 10-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Remove the lid and simmer uncovered for the final 3-5 mins to thicken the stew if required.
TIP: Loosen with a splash of water if it becomes too thick.
- Lower the heat and add the pesto and creme fraiche to the stew.
- Cook, stirring, until warmed through, 1-2 mins.
- Season to taste with salt and pepper.
- Divide hearty helpings of chicken stew between deep plates or bowls.
- Sprinkle the parsley over the top.
