Packed lunch · THE RIGHT TOOL FOR THE JOB
Chicken, carrot & potato lunch stew
Soft potatoes, carrots and chicken in a light gravy: easy to spoon from a food flask.
- Serves
- 4 generously
- From scratch
- 50 min
- Bimby
- Not needed
- Morning, prep done
- 15 min for two portions
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 650 g chicken thigh, boneless and skinless, 2 cm pieces
- 700 g potatoes, peeled, 1.5 cm dice
- 300 g carrots, 1 cm dice
- 100 g onions, finely diced
- 20 ml olive oil
- 600 ml low-salt chicken stock, prepared
- 10 g parsley, chopped
- 2 g salt
Method
Colour the chicken
Wide saucepan
Heat oil over medium-high heat. Cook chicken in two batches for 4 minutes each; reserve.
Start the vegetables
Same saucepan
Cook onion and carrots over medium heat for 5 minutes. Add stock and scrape up the browned juices.
Simmer together
Same saucepan + lid
Add potatoes, chicken and its juices. Cover and simmer gently for 18–22 minutes, stirring occasionally, until potatoes and carrots are soft and the largest chicken pieces reach 75°C for 30 seconds.
Thicken naturally
Same saucepan
Crush a few potato pieces against the side of the pan and stir back in for a light gravy. Add parsley and salt gradually. Add a little water if too thick for reheating.
Kitchen notes
Four substantial portions. No flour, cream or unusual ingredients are needed. Check stock allergens. Add fruit and crudités separately; keep their tubs chilled.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.