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Chicken stew

Chicken stew


This one-pot wonder is easy and comforting, plus it's low on washing up

  • Feeds 4 Feeds 4
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    1881kj 450kcal
  • Fat
    High 31%
  • Saturates
    Low 26%
  • Sugar
    Low 31%
  • Salt
    Low 31%

% of adult’s reference intake | Carbohydrates per serving : 36.9g


  • 1 tbsp olive oil
  • 760g Co-op chicken thighs (5 thighs)
  • 4 (approx 700g)
  • potatoes, peeled and quartered
  • 4 (approx 600g) carrots, peeled and quartered
  • 600ml chicken stock (made with 1 stock melt)
  • 2 tsp wholegrain mustard
  • 25g fresh parsley, chopped (optional)


  1. Heat the oil in a casserole dish and fry the chicken thighs, skin side down, until just golden
  2. Turn over and fry again
  3. Add the potatoes and carrots to the pan with the chicken and stir to coat in the oil
  4. Add the stock and mustard and stir again. Cover and put into the oven for 45 minutes
  5. Take out of the oven, add the herbs, if using, and cook for another 15 minutes

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