Chicken and tomato stew recipe
Created by The Tesco Recipes team
This simple stew recipe, packed with pounded chicken breast and sweet and vibrant tomatoes, should brighten your day. It takes just 25 minutes from start to finish.
See method- Serves 4
- Takes 25 mins
- 300 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 400g baby potatoes, halved
- 1 tbsp olive oil, plus 1 tsp
- 4 chicken breast fillets, pounded to an even 2cm thickness
- 1 large red onion, thinly sliced
- 1 garlic clove, finely chopped
- 2 tbsp balsamic vinegar
- 50g capers, rinsed
- 300g pack British Tomato Selection
- 10g fresh parsley, roughly chopped
Each serving contains
- Energy
- 1265kJ 300.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 1.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 23.5gProtein 39.3gFibre 3.9g
Method
- Simmer the potatoes in a large saucepan for 15-20 mins until just tender; drain.
- Meanwhile, heat 1 tbsp oil in a flameproof casserole dish over a medium heat. Add the chicken and cook for 5 mins each side until golden and cooked through. Transfer to a plate, season with black pepper, cover and keep warm.
- Reduce the heat to low and add 1 tsp oil and the onion to the dish. Fry for 3 mins or until the onion has just softened, scraping any bits from the base of the dish. Add a splash of water if needed to loosen. Add the garlic and fry for 1 min. Stir in the vinegar, capers and tomatoes. Cook for 5-6 mins until the tomatoes just start to burst, stirring occasionally. Return the chicken to the dish. Sprinkle with the parsley and serve with the potatoes.
- See more Stew recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
