Quick Chicken Stew

Looking for a wholesome and comforting meal that’s quick to make? Try this Quick Chicken Stew packed with veggies and low in calories, it’s perfect for a healthy midweek dinner!

• Ingredients:

1. 1 tbsp light olive oil
2. 1 onion, roughly chopped
3. 2 garlic cloves, finely chopped
4. 8 boneless chicken thighs, cut into bite-sized pieces
5. 700ml chicken stock
6. 2 tbsp plain flour
7. 1 tbsp wholegrain mustard
8. 1 star anise (optional)
9. 1 cinnamon stick
10. 2 celery sticks, sliced
11. 2 large carrots, peeled and cubed
12. 300g small new potatoes, halved
13. 200g frozen soya beans (edamame), defrosted
14. 2 tbsp finely chopped fresh tarragon
15. Salt and freshly ground black pepper

• Method:

1. Heat the oil in a wide frying pan over medium heat. Add the onion, garlic, and chicken. Stir-fry for 2–3 minutes.
2. Meanwhile, bring the chicken stock to a boil in a separate saucepan.
3. Stir the flour into the chicken mixture, then gradually add the hot stock. Mix in the mustard, star anise, cinnamon, celery, carrots, and potatoes. Bring to a boil, cover, and simmer for 15–20 minutes.
4. Uncover, increase the heat, and cook for an additional 5 minutes, until chicken is cooked through and vegetables are tender.
5. Stir in the soya beans and cook for 2–3 minutes. Season with salt and pepper, then stir in the tarragon. Serve hot!