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