There’s nothing quite like a warm, comforting bowl of food to soothe the soul.
This recipe offers just that—a nourishing and satisfying one-pot stew that is both wholesome and flavoursome. The best part? It comes together quickly, requiring less than an hour of your time, yet manages to deliver the rich flavours reminiscent of a dish that has been slowly simmering for hours.
This is the kind of recipe that proves you don’t need hours of cooking time to create a satisfying and delicious meal.
In addition to being delicious, this stew is also designed to be a healthy option, packed with nutritious ingredients that will leave you feeling nourished and energized. It’s a hearty meal that strikes the perfect balance between satisfying and wholesome, making it a great choice for any day of the week.
The simplicity of this recipe is another one of its virtues. With minimal prep work and just a few steps, you’ll have a steaming pot of goodness ready to be enjoyed. As the aromas fill your kitchen, you’ll find yourself eagerly anticipating the moment when you can ladle a generous portion into a bowl and savor every spoonful.
To complete the experience, serve this comforting stew with some crusty bread. The combination of the tender stew and the satisfying crunch of the bread creates a delightful contrast of textures, making each bite even more enjoyable.
So, whether you’re seeking a quick and easy meal or simply craving a warm, comforting dish, this healthy one-pot stew is sure to hit the spot.
Quick and Easy Chicken Casserole
Ingredients
- Olive oil
- 2 large carrots cut into coins then halved
- 2 stalks of celery chopped
- 1 onion chopped
- 3 gloves of garlic crushed
- 1 tbsp plain flour
- 8 skinless boneless chicken thighs, each cut in half
- 1 tbsp dried thyme
- 1 bay leaf
- 1 can of dried butter beans
- 1 tbsp Dijon mustard
- 350g baby potatoes halved
- 700ml chicken stock
- Freshly chopped parsley to serve
Directions
- In a large pot heat the oil, then add the onions, carrots and celery and season with salt and pepper. Stir until the vegetables become tender then add the garlic and cook for another minute.
- Add the flour and stir until the vegetables are well coated, then add the chicken, thyme, bay leaf, potatoes, Dijon mustard, butter beans and stock. Season again with salt and pepper.
- Bring the mixture to a gentle simmer and cook until the chicken is done all the way through and the potatoes are tender, which should take about 30 minutes.
- Divide into bowls and sprinkle over the fresh parsley.
