Creamy Wild Garlic Chicken Stew With Waxy Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken and cook for 4-5 min or until starting to brown

(Doubled your protein? Use 2 pans!)

Add your waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Meanwhile, peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Once your chicken has started to brown, add the diced onion and cook for 3-4 min or until starting to soften

Once softened, add the chopped garlic with a knob of butter and 1 tsp [1 1/2 tsp] [2 tsp] flour

Cook for 1 min or until fragrant

Trim, then add your green beans and broad beans to a pot, cover them with boiled water (just enough to cover them)

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once fragrant, add 100ml [130ml] [170ml] milk and stir through your wild garlic paste and your chicken stock mix

Add your blanched broad beans and cook for 3 min or until warmed through and the chicken is cooked (no pink meat!) – this is your creamy wild garlic chicken & broad bean stew

Once the potatoes are tender, add a knob of butter with a pinch of salt and pepper and roughly crush with a fork – these are your crushed potatoes