Serves: 4 people.
Preparation Time: 10-15 minutes to prep, 40 minutes to cook.
- 1 leek sliced into chunks
- 1 large onion, chopped
- 2 cloves garlic
- 2 medium carrots cut into chunks
- 1 tbsp olive oil
- 1 handful of green beans
- 1 cup of peas
- 550g chicken breast cooked and cut into chunks
- 2 medium sweet potatoes cut into small chunks
- 2 sticks celery
- 1.5 litres chicken stock
- 1 tsp dried parsley or fresh coriander
- Salt and black pepper to taste
- Optional – crusty granary rolls
- Chop all ingredients to your liking – the thicker the chunks the longer it takes to cook them!
- Boil the sweet potatoes in a saucepan for around 10 minutes (until the potatoes are soft enough for you to eat).
- Once cooked, drain the sweet potatoes in a colander and leave to steam-dry.
- Lightly fry onion, celery and garlic in pan with the oil for around 5 minutes, then add the chicken chunks.
- Fry the chicken for 7 to 10 minutes until the chicken starts to colour.
- Add the leeks, carrots, green beans, peas, chicken stock and the fried ingredients to a large saucepan (can use the same one as used for boiling the sweet potatoes).
- Bring to the boil and then reduce to a simmer until ingredients are tender (about 10 mins). Check the chicken is cooked by cutting into one of the chunks and making sure it’s white throughout with no signs of pink
- Add the sweet potatoes to the saucepan with salt and black pepper to taste.
- Simmer until the sweet potatoes are cooked to your liking, a further 5 minutes is usually perfect.
- Optional – stir in flour to thicken.
- Sprinkle with parsley or coriander and serve with crusty granary rolls.
TIP: Once finished, you can leave some of the stew to cool and freeze. Some suggest that it can be frozen for up to 3 months but we like to eat it within a week or two!