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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
  • 600 grams chicken breast fillet

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

227kcal

Energy (kJ)

950kJ

Protein (g)

24.8g

Carbohydrate incl. fibre (g)

13.7g

Carbohydrate excl. fibre (g)

11.3g

Sugar (g)

5.2g

Fibre (g)

2.4g

Fat (g)

5.4g

Saturated fat (g)

0.9g

Unsaturated fat (g)

2.1g

Monounsaturated fat (g)

0.5g

Polyunsaturated fat (g)

1.6g

Trans fat (g)

0.0g

Cholesterol (mg)

73mg

Sodium (mg)

446mg

Salt (g)

1.11g

Vitamin A (IU)

3556IU

Vitamin C (mg)

11.7mg

Calcium (mg)

48mg

Iron (mg)

1.12mg

Potassium (mg)

411mg

Total

1362kcal

5702kJ

148.8g

81.9g

67.7g

31.4g

14.2g

32.1g

5.7g

12.3g

2.8g

9.5g

0.0g

439mg

2677mg

6.69g

21335IU

70.4mg

285mg

6.75mg

2466mg


  • 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.