Chicken & Basil Stew

A lovely fresh and light supper dish again from Good Food.  Modified it slightly to suit new diet.  Easy and filling.

Summer Chicken & Basil Stew

Serves 2 WW Pro Points 15 per serving

2 tsp olive oil

4 chicken thighs, skinless and boneless

1 tbsp plain four, seasoned with S&P and mustard powder

2 peppers, I chose red and orange chopped

300g new potatoes, halved

Handful of button mushrooms, halved

125ml white wine

150ml chicken stock, from cube

15g fresh basil leaves

Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.

Add the peppers, potatoes and mushrooms to the casserole and cook for 3 mins. Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 mins.