Chicken Brunswick Stew

Ingredients

Chicken breasts

400g

Butterbeans

400g

Onion, diced

100g

Celery, diced

100g

Carrot, diced

200g

Sweetcorn

100g

Potatoes, peeled and diced

250g

Tomato puree

1 tbsp

Tinned Tomatoes

400g

Ground Black Pepper

½ tsp

Sunflower oil

2 tsp

On the side

Potatoes, peeled and evenly diced

500g

Milk

80ml

Butter

1 tbsp

Pepper

pinch

Preperation

1. Preheat the oven to 200c/180c Fan/Gas5

2. Remove the chicken and allow to cool until easy to handle, whilst keeping the chicken water for use later.

Method

3. Shred or chop the chicken into bite size pieces and discard any skin and bones

4. In a separate pan, on a medium heat, add the oil and sweat off the potatoes, onions, carrots, and celery for a few minutes

5. Add the Tomato puree and tinned tomato stirring well.

6. Return the chicken and add the corn and butterbeans and cover with some of the water that you used to cook the chicken.

7. Stir well and simmer, uncovered, for 1 hour stirring regularly to avoid the beans from sticking.

8. Season with pepper and serve with mashed potato.

On the side

9. Add the potatoes to a pan of cold water and boil for about 15 mins or until tender.

10. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.

11 . Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher.

12. Season with pepper.