Honey and mustard chicken stew
- 1tbsp rapeseed oil
- 1 onion, chopped
- 350ml hot chicken stock made with ½ Oxo Reduced-Salt Chicken Stock Cube
- 2tsp clear honey
- 1tbsp coarse-grain mustard
- 200g carrots, sliced
- 4 chicken breast fillets, cut into bite-sized pieces
- 300g new potatoes, halved or quartered, to serve
- 200g frozen sweetcorn
- 1 level tbsp cornflour
Boil a kettleful of water.
Heat 2tsp oil in a frying pan and cook the onion over a medium heat until soft. Transfer to a pan.
Add the chicken stock, honey, mustard and carrots. Simmer, covered, for 5 mins.
Heat the other 1tsp of oil in the frying pan and cook the chicken on a high setting until it’s turning golden on all sides. Add to the veg pan and simmer for 10 mins.
While the chicken is cooking, put the potatoes in another pan and cover with boiling water. Simmer with the lid on until tender.
Add the sweetcorn to the pan and simmer for 3 mins. Mix the cornflour with 2tbsp cold water, stir into the pan and heat until bubbling gently and thickened.
Serve the chicken and vegetables with the new potatoes on the side.