Skip to content

Flora Recipes

Hearty and Easy Chicken Stew

Chicken stew is a truly heart-warming dish. It is a delicious meal made with chicken, potatoes, swede, savoy cabbage, leeks, parsnip, and carrots, among other ingredients, all simmered in a rich chicken broth. Chicken soups are truly the ultimate comfort food, and this simple chicken stew recipe will become one of your all-time favourite belly-warming meals full of veggies and herbs.

If you want to up the comfort factor even more, you can serve your hearty chicken stew with a generous helping of Flora Original mashed potato and green beans. And, as the dish freezes really well, why not make double the amount in one go and save half for a super quick and easy meal on another day?


  1. Heat Flora Cuisine in a large saucepan. Add the onions and cook them for 3-4 minutes on a medium heat until the onions soften but do not brown. Add the garlic and cook for a further 2 minutes on a medium heat. Add the chicken broth, grated potato and herbs. Bring to the boil then simmer on low heat for 4-6 minutes.
  2. Meanwhile, heat the remaining Flora Cuisine in a large frying pan. Add the chicken thighs and cook on medium-high heat for 4-6 minutes on each side to brown the meat.
  3. Add the chicken thighs to the stock. Add the carrots, parsnip, leeks and swede. Bring to the boil, then simmer on a low heat with the pan covered for 30-40 minutes, stirring occasionally until the chicken is tender.
  4. Add the savoy cabbage and chopped parsley, simmer for another 5 minutes and serve.
  5. To serve, sprinkle with fresh parsley and serve with potato and seasonal greens.

For more tasty and comforting recipes like this one, try our quick and easy beef lasagne or our vegan risotto full of flavour.


  • 2 tbsp Flora Original
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1.5 litre chicken broth
  • 1 large potato, finely grated
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 4 skinless, boneless chicken thigh fillets (500 g)
  • 2 carrots halved lengthways and cut into chunks
  • 100 g (3.5oz) swede, peeled and cut into medium size cubes
  • 1 large parsnip, halved lengthways and cut in chunks
  • 2 leeks, well washed and thickly sliced
  • 100 g (3.5oz) savoy cabbage, sliced
  • 2 tbsp fresh flat-leaf parsley

Related Articles