Tuesday, 23 August 2011

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.

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