Chicken and Vegetable Stew

Stews are very adaptable as you can use any combination of veggies you like - even bulk it up with lentils for extra protein!

Bonus: left over stews are great for filling pies, and kids love making pies! Rolling out and cutting pastry is effectively culinary playdough if you want to get your family involved, the young ones can even trademark their own pies with a pastry cut out on top!

Ingredients:

1 Tbsp olive oil

700g chicken thighs - bone in/ skinless

1 onion

2 cloves garlic

2 stalks celery

2 carrots

1 Tbsp tomato puree

2 large potatoes

1 zucchini

1/2 cup frozen peas

1+1/2 Tbsp cornflour

2 cups chicken stock

1 tsp dried mixed herbs

Directions:

1. Finely chop onion and garlic, carrot and celery

2. Fry the chicken in batches in the oil until lightly browned, set aside

3. Sautee onion, garlic, carrots and celery until softened

4. Add tomato paste, potatoes, stock, herbs and chicken

5. Bring to simmer, cover and reduce for 15 mins

6. Add zucchini and peas and cook for 10 mins

7. Mix cornflour with 1/4 cup water until smooth and add to the stew to thicken.

8. Season to taste.

Serves 6

Macronutrient information per serve: 271 cals / 25g protein / 17g carbs / 13g fat