Corsican-inspired chicken stew

Name: Corsican-inspired chicken stew | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 1 tbsp Olive Oil; 300g Chicken Thighs (skinless and boneless); 2 Onions, diced; 1 Red Pepper, sliced; 2 cloves Garlic, crushed; 450g Chicken Stock; 4 Sundried Tomatoes, drained and chopped (35g); 3x(25g) Sweet Piquanté Peppers in brine (Peppadew), drained and sliced; ¼ tsp Dried Mixed Herbs; 1 ½ tsp Cornflour; 10g each fresh Thyme and Basil leaves, to serve

A superb aromatic stew, full of Mediterranean herbs and vegetables. Dish up and enjoy in the garden for maximum island holiday vibes.

By Asda Good Living,15th June 2023

Cook: 1 Hour

Serves: 4

Price: £1.98 per serving

Nutritional Information

Each 235g serving contains

Energy
2148kj
219kcal

11%

Fat
8.2g

Med
12%

Saturates
1.9g

Low
10%

Sugars
10.6g

Low
12%

Salt
0.8g

Med
13%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
914kj/218kcal

Ingredients

1 tbsp Olive Oil

300g Chicken Thighs (skinless and boneless)

2 Onions, diced

1 Red Pepper, sliced

2 cloves Garlic, crushed

450g Chicken Stock

4 Sundried Tomatoes, drained and chopped (35g)

3x(25g) Sweet Piquanté Peppers in brine (Peppadew), drained and sliced

¼ tsp Dried Mixed Herbs

1 ½ tsp Cornflour

10g each fresh Thyme and Basil leaves, to serve

Method

Put a cast iron casserole pot or saucepan over a medium heat and add 1 tbsp olive oil and the chicken thighs. Brown the chicken on all sides. This should take around 6–7 mins. Transfer to a plate or bowl and set aside.

Add the onions and pepper and cook in the same pan for another 6–7 mins until softened and starting to colour. Add the garlic and cook for a further minute. Cut the chicken thighs in half and return to the pan. Pour over the chicken stock, stir in the sundried tomatoes and sliced piquanté peppers and mixed herbs.

Bring to boil then reduce the heat to simmer. Put the lid on and cook gently for 40 mins, stirring occasionally.

Thicken by putting the cornflour in a small container and mix with 2–3 tsp cold water to make a paste. Pour this into the stew and quickly stir in. Increase the heat and cook for another 3–4 mins or until thickened.

Serve with fresh thyme and basil, mixed, and scattered over the top, and with rice on the side, if you like.

Cook’s tip: This is great with black olives too – just swap them in for the piquanté peppers. Serving suggestions: Serve with crusty bread or pasta. This is also so good with jacket potatoes, rice or couscous – just about anything!