Quick Chicken Stew
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat olive oil in large pot with tight fitting lid. Saute the diced onion and sliced celery for a few minutes.
Cut potatoes, carrots and chicken breast into uniform chunks about 1 ½ inches (4 cm) in size and add to pot. Add chicken broth to the pot with the dried thyme, oregano, black pepper and bay leaves and stir. Bring to a boil, cover and simmer with lid on for 45 minutes.
Discard bay leaves. To thicken, mix cornstarch with the cold water in a medium size bowl. Stir until well dissolved and cornstarch has no lumps. Then stir in ½ cup (125 ml) of the hot chicken broth from the pot and stir to dissolve. Add to the stew and mix well to combine. Simmer another 5 or until it thickens.
To serve ladle into bowls. Garnish with chopped fresh parsley.
|Per 375 g serving||Amount|
|Saturated Fat||1 g|
|Per 375 g serving||% Daily Value|