Make this healthy chicken stew – it’s simple and perfect for a filling family supper. Our easy, low-fat recipe is delicious served with a warm cheese scone
Prep:10 mins
Serves 4
1 tbsp olive oil1 bunch spring onions, sliced, white and green parts separated1 small swede (350g), peeled and chopped into small pieces400g potatoes, peeled and chopped into small pieces8 skinless boneless chicken thighs1 tbsp Dijon mustard500ml chicken stock200g Savoy cabbage or spring cabbage, sliced2 tsp cornflour (optional)crusty bread or cheese scones, to serve (optional)
STEP 1Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.STEP 2Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it’s still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more.STEP 3Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with crusty bread or warm cheese scones, if you like.
