Honey-and-mustard-chicken-stew

Honey and mustard chicken stew

Tender chicken, colourful veg and warming flavours - just the thing to cheer up a dark and chilly evening

By , 08 November 2017

(36 votes)

Honey and mustard chicken stew
  • 20 Mins
  • Serves: 4
  • Price: £1.85 per serving
Nutritional Info
Each 422g serving contains
  • Energy

    1271KJ

    304KCAL

    15%
  • Fat

    7.2g

    low

    10%
  • Saturates

    1.3g

    low

    7%
  • Sugars

    8.9g

    low

    10%
  • Salt

    0.46g

    low

    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 301kJ/72kcal.
Ingredients
  • 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
Method
  • 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.