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Quick Chicken Stew
Healthy midweek dinner
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 tbsp light olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 8 boneless chicken thighs, cut into bite-sized pieces
- 700ml chicken stock
- 2 tbsp plain flour
- 1 tbsp wholegrain mustard
- 1 star anise (optional)
- 1 cinnamon stick
- 2 celery sticks, sliced
- 2 large carrots, peeled and cubed
- 300g small new potatoes, halved
- 200g frozen soya beans (edamame), defrosted
- 2 tbsp finely chopped fresh tarragon
- Salt and freshly ground black pepper
- Method:
- Heat the oil in a wide frying pan over medium heat. Add the onion, garlic, and chicken. Stir-fry for 2–3 minutes.
- Meanwhile, bring the chicken stock to a boil in a separate saucepan.
- 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.
- Uncover, increase the heat, and cook for an additional 5 minutes, until chicken is cooked through and vegetables are tender.
- Stir in the soya beans and cook for 2–3 minutes. Season with salt and pepper, then stir in the tarragon. Serve hot!