Easy Chicken Stew

• olive oil↗1 tbsp tbsp
• spring onions↗1 bunch

  sliced, white and green parts separated

• small turnip1

  (350g), peeled and diced into small cubes

• potatoes↗400g g

  peeled and diced into small cubes

• skinless, boneless chicken thighs↗8
• Dijon mustard↗1 tbsp tbsp
• chicken stock↗500ml ml
• savoy cabbage200g g

  or spring cabbage, sliced

• cornstarch2 tsp tsp

  (optional)

• crusty bread↗

  or cheese rolls, for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large pot. Add the sliced white parts of the spring onions and sauté for 1 minute until softened. Add the turnip and potatoes and cook for another 2‑3 minutes, then add the chicken, mustard and broth. Cover and simmer for 35 minutes, or until the vegetables are tender and the chicken is cooked through.

2. 2

   Add the cabbage and simmer for another 5 minutes. If the stew seems too watery, mix the corn starch with 1 tbsp cold water and stir a few teaspoons into the pot; bring the stew to a boil to thicken, then check again. If it’s still too thin, add a little more starch mixture and bring to a boil again to thicken.

3. 3

   Season to taste, then ladle the stew into deep plates. Sprinkle with the green parts of the spring onions and serve with crusty bread or warm cheese rolls, if desired.