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Creamy Chicken Stew

Creamy Chicken Stew

with pesto and potatoes
4.0(55)
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Calories
: 
723 kcal
Protein
: 
40.7g protein
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • Barley
  • Wheat
Serving amount

260 grams

Diced Irish Chicken Breast

1 sachet(s)

Paprika

(Contains: Mustard)

2 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

Energy (kJ)3026 kJ
Energy (kcal)723 kcal
Fat23.1 g
of which saturates7.4 g
Carbohydrate94.1 g
of which sugars20.7 g
Dietary Fiber0.1 g
Protein40.7 g
Salt2.9 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.
•Pot with Lid

Cooking steps

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Get Prepped
1
  • Chop the potatoes into 2cm chunks.
  • Trim the carrot and cut diagonally into ½ cm thick slices (no need to peel).
  • Chop the sweet potato into 2cm chunks (no need to peel).
  • Halve, peel and thinly slice the onion.
  • Roughly chop the parsley.
Brown the Chicken
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!

Add the Veg
3
  • Add the carrot, sweet potato and onion to the pot.
  • Season with salt and pepper.
  • Cook, stirring, until slightly softened, 2-3 mins.
Simmer the Stew
4
  • Pour 400ml water (double for 4p) into the pot along with the stock. 
  • 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, 10-15 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.
Finishing Touches
5
  • 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.
Garnish and Serve
6
  • Divide hearty helpings of chicken stew between deep plates or bowls. 
  • Sprinkle the parsley over the top.
Meal right image

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