About this recipe: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.
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
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Method Prep:10min › Cook:25min › Ready in:35min
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.
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.