Wholemeal cheese & Marmite scones
Delicious warm from the oven, these scones are good way to introduce wholemeal flour into your baking
Easy chicken stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 bunch spring onionssliced, white and green parts separated
- 1 small swede(350g), peeled and chopped into small pieces
- 400g potatoespeeled and chopped into small pieces
- 8 skinless boneless chicken thighs
- 1 tbsp Dijon mustard
- 500ml chicken stock
- 200g Savoy cabbageor spring cabbage, sliced
- 2 tsp cornflour(optional)
- crusty breador cheese scones, to serve (optional)
Nutrition: per serving
- kcal354low
- fat12glow
- saturates3g
- carbs28g
- sugars7glow
- fibre7ghigh
- protein31ghigh
- salt0.9g
Method
step 1
Heat 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 2
Add 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 3
Season 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.
