Chicken Brunswick Stew

Chicken brunswick stew


  • 400g Chicken breasts
  • 400g Butterbeans
  • 100g Onion, diced
  • 100g Celery, diced
  • 200g Carrot, diced
  • 100g Sweetcorn
  • 250g Potatoes, diced
  • 1 tbsp Tomato purée
  • 400g Tinned Tomatoes
  • ½ tsp Ground Black Pepper
  • 2 tsp Sunflower oil


  1. Cook chicken until fully cooked
  2. Remove the chicken and allow to cool until easy to handle, whilst keeping the chicken water for use later
  3. Shred or chop the chicken into bite size pieces and discard skin and bones
  4. In a separate pan, on a medium heat, add the oil and sweat off the potatoes, onions, carrots, and celery for a few minutes
  5. Add the tomato purée and tinned tomato, then stir well
  6. Return the chicken, add the corn and butterbeans and cover with some of the water used to cook the chicken
  7. Stir well and simmer, uncovered, for 1 hour. Stir regularly to avoid the beans from sticking
  8. Season with pepper and serve with mashed potato

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