- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 bunch spring onions, sliced, white and green parts separated
- 1 small swede (350g), peeled and chopped into small pieces
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 400g potatoes, peeled and chopped into small pieces
- 8 skinless boneless chicken thighs
- 1 tbsp Dijon mustard
- 500ml chicken stock
- 200g Savoy cabbage or spring cabbage, sliced
- 2 tsp cornflour (optional)
- crusty bread or cheese scones, to serve (optional)
Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it’s still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more.
Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with crusty bread or warm cheese scones, if you like.