Ingredients:
- 1 tbsp light olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 8 chicken thighs, boneless, skin removed, bite-sized pieces
- 700ml chicken stock
- 2 level tbsp plain flour
- 1 level tbsp wholegrain mustard
- 1 star anise
- 1 cinnamon stick
- 2 celery sticks, sliced
- 2 large carrots, peeled, cut in cubes
- 300g small new potatoes, scrubbed, halved
- 200g frozen soya beans (edamame), defrosted
- 2 tbsp finely chopped fresh tarragon
- Salt, freshly ground black pepper
Method:
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Heat oil in frying pan over medium heat
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Add onion, garlic, chicken
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Stir-fry for 3 minutes
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Pour stock into saucepan, bring to the boil
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Stir flour into chicken, gradually add the hot stock
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Stir in mustard, star anise, cinnamon, celery, carrots, potatoes
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Bring to boil, cover, reduce heat to medium
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Cook for 15–20 minutes
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Uncover, increase heat, cook 5 minutes until chicken is cooked, vegetables tender
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Stir in soya beans, cook for 3 minutes
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Season well, stir in tarragon
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Serve in warm bowls
Quite delicious for dinner…