4 chicken breasts, all visible fat removed and
cut into bite sized chunks
4 smokey bacon rashers, all visible fat removed
and cut into pieces
700g potatoes, peeled and chopped into bite
1 large onion, roughly chopped
500g carrots peeled and cut into chunks
400g swede, diced
Chicken stock made with stock pots
(enough to cover ingredients)
4-5 chicken oxo cubes
1 tbsp rosemary
Salt and freshly ground black pepper
low calorie cooking spray
In a large pot sprayed with low calorie cooking spray cook the onions, chicken and bacon for about 5 minutes over a medium heat.
Add the rest of the veg and cover with stock ( make sure the stock is about 2 inches above the ingredients)
Add the oxo cubes, rosemary, salt and pepper, cover and bring to a boil, turn heat down to low to medium and remove the lid.
Let this cook for about an hour and a half.
Once cooked take about 1/4 of the veg out and put into a separate pot, add 200ml of warm water and blitz with a hand blender, the return the blended veg back to the stew. ( this will make it nice and thick).