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:
One Pot Wonder
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Paprika
(Contains: Mustard)
2 unit(s)
Potatoes
1 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)
Parsnip
1 unit(s)
Onion
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2852 kJ
Energy (kcal)682 kcal
Fat27.2 g
of which saturates8.1 g
Carbohydrate75.7 g
of which sugars16.9 g
Dietary Fiber0 g
Protein37.8 g
Cholesterol0 mg
Salt5.45 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
Cooking Steps
1
- Chop the potatoes into 1cm chunks (peeling optional).
- Trim the carrot and cut diagonally into ½ cm thick slices.
- Trim the parsnip, then slice into rounds about 1cm thick.
- Halve, peel and thinly slice the onion.
- Roughly chop the parsley (stalks and all).
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 then 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 chicken 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 for final 3-5 min to thicken 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
- Serve hearty helpings of chicken stew in deep plates or bowls.
- Sprinkle the parsley over the top.
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