One-Pot Double Herby Chicken & Veggie Stew
with Pumpkin & Parsley
- Sulphites
This comforting meal comes together in just one pot, featuring tender diced chicken and a hearty medley of pumpkin, carrot and parsnip. The veggies are simmered in a herb-infused stock and finished with fresh parsley for the ultimate hassle-free soul food. We’ve replaced the potato in this recipe with peeled pumpkin pieces due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Peeled Pumpkin Pieces
1
Parsnip
1
Carrot
1
Celery
(Contains: Sulphites)
1 sachet
Thyme
600 g
Diced Chicken
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
Parsley
1
Sliced Leek
Not included in your delivery
1 drizzle
olive oil
2 cup
water
¼ tsp
salt
Nutrition
Utensils
Cooking Steps
• Cut parsnip and carrot into bite-sized chunks.
• Thinly slice celery.
• Pick thyme leaves.
Little cooks: Help pick the thyme leaves from the stalk!
- In a large saucepan, heat a drizzle of olive oil over over high heat. When oil is hot, cook diced chicken, sliced leek, carrot, and parsnip tossing occasionally, until browned and cooked through, 5-6 minutes.
- Add thyme and garlic & herb seasoning and cook until fragrant, 1 minute.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- Reduce heat to medium-low, then add chicken-style stock powder, the water, salt and steamed potatoes.
- Simmer, until slightly reduced and potatoes are easily pierced with a fork, 10-12 minutes.
- Season generously with salt and pepper.
- Divide one pot hearty Irish chicken stew between bowls. Tear over parsley to serve. Enjoy!
