Chicken and vegetable stew

    35 min

    This chicken and vegetable stew is ready in under an hour and is ideal as a midweek supper. This stew can be served by itself in warmed bowls or with rice or pasta for a larger meal.

    8 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 600g chicken breast, cut into chunks
    • 5 potatoes, cut into chunks
    • 1 carrot, sliced thickly
    • 1 onion, chopped
    • 1 tablespoon tomato puree
    • salt and pepper, to taste
    • 1 bunch fresh parsley, chopped

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt the butter in a large saucepan or stock pot over a medium heat. Add the chicken and brown on all sides then add the vegetables and cook and stir until beginning to soften, about 6 to 8 minutes.
    2. Stir in the tomato puree, season and pour over just enough water or stock to cover and simmer for about 15 minutes until the chicken is no longer pink in the centre and the vegetables are tender. Garnish with fresh parsley and spoon into warmed bowls and serve.

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    Reviews in English (1)


    A very simple recipe made with readily-available ingredients, this hit the spot on a cold day in February. I brined the chicken breast earlier in the day (so into this now!); substituted dried parsley; added some dried thyme; and used some turkey stock I had on hand for part of the liquid. It was delicious!  -  10 Feb 2019  (Review from Allrecipes US | Canada)