Creamy chicken and mushroom one-pot
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Creamy chicken and mushroom one-pot
This hearty and filling chicken and mushroom stew doesn't need any extra carbs, making it a low-cal midweek winner
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
365Kcal
Fat
14gr
Saturates
4gr
Carbs
15gr
Sugars
2gr
Fibre
6gr
Protein
42gr
Salt
1.4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 tbsp olive oil
- 1 x 640g pack skinless chicken thigh fillets, trimmed of any visible fat and cut in half
- 350g mixed mushrooms, sliced or roughly chopped, depending on size (we used 200g speciality mushroom mix and 150g chestnut mushrooms)
- 3 garlic cloves
- 2 tbsp plain flour - use gluten free if required
- 600ml chicken stock (made with 1 stock pot or cube) - use gluten free if required
- 6 thyme sprigs, leaves picked and chopped (or 1½ tsp dried thyme), plus extra to garnish
- 1 x 400g tin butter beans, rinsed and drained
- 150g shredded kale
- 4 tbsp half-fat crème fraîche
Step by step
- Heat 1 tablespoon of the oil in a large, deep frying pan (or casserole). Season the chicken and fry over a high heat for 8 minutes, turning halfway, until browned on both sides. Remove to a plate.
- Fry the mixed mushrooms in the remaining 1 tablespoon of oil for 5 minutes until soft and golden. Stir in the garlic and flour and cook for a further 1-2 minutes, stirring.
- Gradually stir in the stock until well combined, then return the chicken to the pan with the chopped thyme. Simmer, covered, for 5 minutes. Stir in the butter beans and kale, cover and cook for 5 minutes until the chicken is cooked through and the kale has wilted.
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Stir through the crème fraîche and season to taste. Serve garnished with extra thyme, if you like. Leftovers can be frozen.
