MEDITERRANEAN CHICKEN AND POTATO STEW

Really Easy To Make

This is a cheery one-pot meal that will brighten up a chilly winter evening. Serve it with crusty bread to mop up all the juices.

 

Serves 2

  • 1 tablespoon olive oil
  • 2 chicken joints
  • 2 garlic cloves, sliced
  • 2 sprigs fresh thyme or ½ teaspoon dried
  • About 150 ml (¼ pint) water or stock
  • 1 large potato, peeled and cubed
  • 2 ripe tomatoes, chopped
  • Seasoning

Method

  1. Heat the oil in a large saucepan, add the chicken, garlic and herbs and quickly fry for 5 minutes, until the chicken is lightly browned all over.
  2. Add about 150 ml (¼ pint) of water or stock, cover and simmer gently for 15 minutes. Add the potatoes and tomatoes and cook for a further 15 minutes until the chicken is cooked through and the potatoes are tender. Season to taste and serve.