One-Pot Creamy Sun-Dried Tomato & Chicken Stew

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest one to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• Olive oil
• 2 garlic cloves
• 250g diced chicken thigh
• 1 tsp flour
• 2 white potatoes
• 125g cherry tomatoes
• 1 tsp dried oregano
• 16g tomato paste
• 11g chicken stock mix
• 30g sun-dried tomatoes
• 50g soft cheese
• 5g basil
• 35g grated italian hard cheese
• Salt to taste
• Pepper to taste

METHOD

1. Preheat the oven to 220°C / 200°C (fan) / 425°F / Gas 7 and boil half a kettle. Heat a large, wide-based oven-proof dish with a matching lid with a drizzle of olive oil over high heat. Crush the garlic cloves open by squashing them with the side of a knife, remove the skins and chop roughly.
2. Add the diced chicken thigh to the dish with a pinch of salt and 1 tsp flour and cook until very lightly browned.
3. Meanwhile, chop the potatoes (skin on) into small bite-sized pieces. Add the chopped potato and garlic to the dish and give everything a stir.
4. Add the cherry tomatoes, dried oregano and tomato paste to the dish.
5. Sprinkle the chicken stock mix into the dish. Add the sun-dried tomatoes and 200ml boiled water and give everything a good mix up. Bring to the boil over a high heat.
6. Cover with a lid and put the dish in the oven for 30-35min or until the chicken is cooked through (no pink meat!) and the potatoes are tender.
7. To serve, remove the dish from the oven and stir through the soft cheese. Roughly tear the basil leaves over the top. Season with a grind of black pepper and sprinkle over the grated italian hard cheese.

Enjoy!