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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)

293kcal

Energy (kJ)

1226kJ

Protein (g)

22.6g

Carbohydrate incl. fibre (g)

13.7g

Carbohydrate excl. fibre (g)

11.3g

Sugar (g)

5.2g

Fibre (g)

2.4g

Fat (g)

13.8g

Saturated fat (g)

3.5g

Unsaturated fat (g)

9.0g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

3.9g

Trans fat (g)

0.0g

Cholesterol (mg)

67mg

Sodium (mg)

466mg

Salt (g)

1.16g

Vitamin A (IU)

3655IU

Vitamin C (mg)

11.7mg

Calcium (mg)

59mg

Iron (mg)

1.91mg

Potassium (mg)

615mg

Total

1758kcal

7358kJ

135.4g

81.9g

67.7g

31.4g

14.2g

82.8g

21.0g

54.3g

29.9g

23.6g

0.0g

403mg

2797mg

6.99g

21929IU

70.4mg

351mg

11.49mg

3690mg


  • 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.