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Chicken and tomato stew recipe

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This simple stew recipe, packed with pounded chicken breast and sweet and vibrant tomatoes, should brighten your day. It takes just 25 minutes from start to finish. See method

Serves 4
Takes 25 mins
300 calories / serving
Freezable
Healthy
Gluten-free
Dairy-free

Ingredients

400g baby potatoes, halved
1 tbsp olive oil, plus 1 tsp
4 chicken breast fillets, pounded to an even 2cm thickness
1 large red onion, thinly sliced
1 garlic clove, finely chopped
2 tbsp balsamic vinegar
50g capers, rinsed
300g pack British Tomato Selection
10g fresh parsley, roughly chopped

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
1265kj
300kcal 15%
Fat
6g 8%
Saturates
1g 6%
Sugars
8g 8%
Salt
1.1g 19%

of the reference intake
Carbohydrate 23.5g Protein 39.3g Fibre 3.9g

Method

Simmer the potatoes in a large saucepan for 15-20 mins until just tender; drain.
Meanwhile, heat 1 tbsp oil in a flameproof casserole dish over a medium heat. Add the chicken and cook for 5 mins each side until golden and cooked through. Transfer to a plate, season with black pepper, cover and keep warm.

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Reduce the heat to low and add 1 tsp oil and the onion to the dish. Fry for 3 mins or until the onion has just softened, scraping any bits from the base of the dish. Add a splash of water if needed to loosen. Add the garlic and fry for 1 min. Stir in the vinegar, capers and tomatoes. Cook for 5-6 mins until the tomatoes just start to burst, stirring occasionally. Return the chicken to the dish. Sprinkle with the parsley and serve with the potatoes.

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