Go Back
+ servings
Overhead shot of a pan with chicken and potato stew
Print Recipe
5 from 1 vote

Chicken and Potato Stew

Chicken and Potato Stew, a healthy and light dish that can be enjoyed all year round. It has a delicate flavour of fresh parsley and dill, and it's ready in well under 30 minutes from scratch. A delicious midweek meal for all your family.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Romanian
Servings: 3 people
Calories: 380kcal

Ingredients

  • 2 chicken breasts
  • 3 large potatoes
  • 2 carrots
  • 2 celery stalks
  • 2 onion
  • 3 cloves of garlic
  • 2 ½ cups chicken stock
  • 1 teaspoon tomato puree
  • 1 teaspoon salt
  • teaspoon black pepper
  • 1 tablespoon fresh parsley
  • 1 teaspoon fresh dill
  • 2 tablespoon vegetable oil
  • 2 bay leaves

Instructions

  • Cut the chicken breasts into chunks, and season with salt and pepper.
  • Heat up half of the oil in a large pan, and fry the chicken pieces until no longer pink.
  • Remove from the pan and set aside.
  • In the same pan, add the rest of the oil, peel and chop the onions, and fry until soft.
  • Add the peeled and chopped garlic, and cook for a further 30 seconds.
  • Peel and chop the potatoes, carrots and celery and bay leaves.
  • Add them to the pan together with the cooked chicken.
  • Cover with the chicken stock, place the lid on and leave to cook until the vegetables are tender, and the chicken is cooked through - that can take about 10-15 minutes - add more stock or water if you like the dish with more liquid.
  • Add the tomato puree, season well with salt and pepper, and garnish with freshly chopped parsley and dill.
  • Remove from the heat and enjoy!

Nutrition

Calories: 380kcal | Carbohydrates: 20g | Protein: 39g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1290mg | Potassium: 1101mg | Fiber: 3g | Sugar: 9g | Vitamin A: 7093IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 2mg