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Chicken Stew: A great family dinner for the cold evenings

Chicken Stew: A great family dinner for the cold evenings

  • 2 tbsp of olive oil
  • 3 chicken breasts
  • 300g of carrots
  • 250g mushrooms
  • 1 onion
  • 1 clove of garlic crushed
  • 3 potatoes
  • 1 and a half pint of chicken stock
  • Salt and ground black pepper
  • 1 tsp of mixed herbs
  • Heat the oil in a large pot.
  • Dice the onion and add to the heated oil along with the crushed garlic and cook for 2-3 minutes
  • Cut the chicken breasts and add to the onion and cook for 10 minutes stirring occasionally
  • Peel and slice the carrots and add to the chicken and continue cooking for 3-5 minutes
  • Wash and halve the mushrooms, peel and cut the potatoes into small even chunks.
  • Add the mushrooms, potatoes and the chicken stock to the pot, season and add the mixed herbs, bring to the boil cover and simmer for 15 minutes or until the potatoes are cooked and have thickened the stock.
To Serve:
Serve with creamy mashed potatoes.