One-Pot Creamy Sun-Dried Tomato & Chicken Stew

Updated at: Thu, 17 Aug 2023 03:52:12 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Boil half a kettle

Step 2

Heat a large, wide-based oven-proof casserole dish with a matching lid with a drizzle of olive oil over high heat

Step 3

Crush the garlic cloves open by squashing them with the side of a knife, remove the skins and chop roughly

Step 4

Once hot, add the diced chicken thigh to the dish with a pinch of salt and 1 tsp [2 tsp] flour and cook until very lightly browned

Step 5

Meanwhile, chop the potatoes (skins on) into small bite-sized pieces

Step 6

Add the chopped potatoes and crushed garlic to the dish and give everything a stir

Step 7

Add the cherry tomatoes, dried oregano and tomato paste to the dish

Step 8

Sprinkle in the chicken stock mix, add the sun-dried tomatoes and 300ml [550ml] boiled water and give everything a good mix up

Step 9

Tip: Nestle the potatoes into the stock as much as you can!

Step 10

Bring to the boil over a high heat

Step 11

Cover with a lid and put the dish in the oven for 30-35 min or until the chicken is cooked through (no pink meat!) and the potatoes are tender

Step 12

To serve, remove the dish from the oven and stir through the crème fraîche

Step 13

Roughly tear the basil leaves over the top

Step 14

Season with a grind of black pepper and sprinkle over the grated Italian hard cheese

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