Low-calorie cooking spray
600g skinless and boneless chicken thighs, cut into large chunks
1 large onion, finely chopped
4 celery sticks, sliced
2 carrots, peeled and finely diced
400g mushrooms, sliced
2 x 400g cans chopped tomatoes
2 tsp dried Italian herb and spice blend
1 bay leaf
200ml chicken stock
200g thin-stemmed broccoli, to serve
2 tbsp chopped fresh flat-leaf parsley
1 Spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the chicken and stir-fry for 5-6 minutes, or until lightly browned all over. Remove from the pan with a slotted spoon and set aside.
2 Add the onion, celery and carrots to the pan and cook over a medium heat for 10-12 minutes, or until softened. Stir in the mushrooms, tomatoes, Italian blend, bay leaf and stock. Bring to the boil, then reduce the heat to medium and simmer for 15 minutes.
3 Return the chicken to the pan along with any juices and simmer for 15 minutes, or until the chicken is cooked through. Meanwhile, boil the broccoli for 5-6 minutes, or until tender, then drain.
4 Season the stew and scatter over the parsley. Discard the bay leaf and serve with the broccoli.