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Hunter’s chicken stew

The rolling hills of central Italy inspire our version of cacciatore

SUPER SIMPLE

Serves 4

FREEZABLE

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.

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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.
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