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Chicken and tomato stew recipe

49 ratings

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
5 mins to prepare and 20 mins to cook
300 calories / serving
Freezable
Healthy
Gluten-free
Dairy-free

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

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
1265kj
300kcal 15%
Fat
6g 8%
Saturates
1g 6%
Sugars
8g 8%
Salt
1.1g 19%

of the reference intake
Carbohydrate 23.5g Protein 39.3g Fibre 3.9g

Method

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.

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.

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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.

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