Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 320+ of our top selling titles.
plus Unlimited access to 28000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $14.99 per month, unless cancelled.
Upgrade Now for $14.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Hunter’s chicken stew

The rolling hills of central Italy inspire our version of cacciatore


Serves 4


Ready in about 1 hour

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.

Purchase options below
Find the complete article and many more in this issue of Slimming World - July 2017
If you own the issue, Login to read the full article now.
Single Digital Issue
July 2017
This issue and other back issues are not included in a new Slimming World subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 4.00 per issue

View Issues

About Slimming World

July’s Slimming World magazine is the ultimate motivation issue! Be inspired by four super slimmers who feel 10 years younger since losing more than 21st between them, then get your own slimdown started with our 7-day eating plan. Stuck in a recipe rut? Shake things up with our lightened-up Italian classics and clever iced desserts. And discover how both mindfulness and music could bring something new to your weight-loss campaign. We’re here to help you freshen up your focus and achieve your weight-loss dreams.