Healthy High-Protein Chicken Stew with Crispy Hasselback Potatoes

Ingredients

• 1 tsp Worcestershire sauce
• 15 g (finely grated) Parmesan (optional)
• 0.5 tsp Thyme or rosemary
• 1 (finely grated) Garlic clove
• 10 g (melted) Butter
• 2 tsp Olive oil
• 400 g Small potatoes (Maris Piper, Rooster, or similar)
• to taste Salt and black pepper
• small handful (chopped) Fresh parsley
• 1 tbsp Olive oil
• 2 tbsp Greek yoghurt or crème fraîche
• 350 g (cut into large chunks) Boneless, skinless chicken thighs
• 1 Bay leaf
• 1 tsp Fresh or dried thyme
• 1 tbsp Dijon mustard
• 500 ml Chicken stock
• 400 g (drained) Cannellini or butter beans (canned)
• 2 (finely chopped) Garlic cloves
• 2 (chopped) Carrots
• 2 (sliced) Celery sticks
• 0.5 large (finely chopped) Onion
• 1 (sliced) Leek

Steps

1. Heat oven to 200°C fan / 220°C conventional.
2. Slice potatoes Hasselback-style, rinse, dry, and place on a tray.
3. Rub potatoes with olive oil, salt, and pepper. Roast 25 min.
4. Heat 1 tbsp olive oil in a large pan. Season and brown chicken 4–5 min, then remove.
5. Add leek, onion, celery, and carrots. Cook 8–10 min to soften.
6. Add garlic and thyme, cook 1 min.
7. Stir in Dijon mustard and Worcestershire sauce. Add stock, bay leaf, and chicken.
8. Simmer covered 30 min.
9. Mix melted butter, grated garlic, and herbs. Brush over potatoes. Roast 20–25 min more.
10. Add beans to stew after 30 min. Simmer uncovered 10–15 min to thicken.
11. Sprinkle Parmesan on potatoes for last 5–10 min if using.
12. Remove stew from heat, discard bay leaf, stir in yoghurt or crème fraîche.
13. Add parsley and black pepper. Adjust seasoning.
14. Serve stew with hot, crispy Hasselback potatoes.