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Chicken Stew

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp oil
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 2 medium onions, diced
  • 2 cloves of garlic, minced
  • 20 g plain flour
  • 200 ml white wine or water
  • 400 g can chopped tomatoes
  • 1 Knorr Chicken Stock Pot
  • 100 g button mushrooms, sliced
  • 5 grams thyme
  • 800 grams chicken thigh fillet

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

267kcal

Energy (kJ)

1116kJ

Protein (g)

24.6g

Carbohydrate incl. fibre (g)

13.7g

Carbohydrate excl. fibre (g)

11.3g

Sugar (g)

5.2g

Fibre (g)

2.4g

Fat (g)

10.6g

Saturated fat (g)

2.5g

Unsaturated fat (g)

6.6g

Monounsaturated fat (g)

3.6g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.0g

Cholesterol (mg)

128mg

Sodium (mg)

471mg

Salt (g)

1.18g

Vitamin A (IU)

3580IU

Vitamin C (mg)

11.7mg

Calcium (mg)

58mg

Iron (mg)

2.28mg

Potassium (mg)

652mg

Total

1600kcal

6693kJ

147.3g

81.9g

67.7g

31.4g

14.2g

63.4g

14.8g

39.5g

21.5g

18.0g

0.2g

768mg

2825mg

7.06g

21482IU

70.4mg

351mg

13.65mg

3913mg


  • 1 Pre-heat the oven to 180°C, 160°C fan, Gas Mark 4.
  • 2 In a large pan heat the oil, add the carrots, celery, onions and garlic and fry on a gentle heat for 5 minutes.
  • 3 Add the flour and stir so it makes a paste around the vegetables.
  • 4 Gradually add the wine or water and tinned tomatoes and bring to the boil. Add the mushrooms, thyme and Knorr Chicken Stock Pot and simmer for a couple of minutes.
  • 5 Place the chicken in a casserole dish, pour over the sauce, cover and cook in the oven for 50 minutes to 1 hour or until the chicken is cooked.