Healthy High-Protein Chicken Stew with Crispy Hasselback Potatoes

Name: Healthy High-Protein Chicken Stew with Crispy Hasselback Potatoes
Total time: 3600 s
Yield: 2 servings
Cuisine: British
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

Mark Baldwin @cook_117261333

Cotswolds, UK

A comforting autumn chicken stew packed with leeks, celery, carrots and creamy white beans, slowly simmered with herbs and Dijon mustard. Served with crisp, buttery Hasselback potatoes that are golden on the outside and fluffy in the middle.

Mark Baldwin @cook_117261333

Saved

Ingredients

1hr

2 servings

1 tspWorcestershire sauce
15 g(finely grated) Parmesan (optional)
0.5 tspThyme or rosemary
1(finely grated) Garlic clove
10 g(melted) Butter
2 tspOlive oil
400 gSmall potatoes (Maris Piper, Rooster, or similar)
to taste Salt and black pepper
small handful (chopped) Fresh parsley
1 tbspOlive oil
2 tbspGreek yoghurt or crème fraîche
350 g(cut into large chunks) Boneless, skinless chicken thighs
1Bay leaf
1 tspFresh or dried thyme
1 tbspDijon mustard
500 mlChicken stock
400 g(drained) Cannellini or butter beans (canned)
2(finely chopped) Garlic cloves
2(chopped) Carrots
2(sliced) Celery sticks
0.5large (finely chopped) Onion
1(sliced) Leek

Saved

Steps

1hr

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.

Tips

For extra flavor, consider adding a splash of white wine to the stew before simmering.

Saved

Cooksnaps

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Mark Baldwin @cook_117261333

on October 17, 2026 18:27

Cotswolds, UK

Home cook who loves making delicious, wholesome food with plenty of flavour. I’m always trying new recipes, with lots of seasonal veg, comforting classics and healthier dishes that don’t feel like “health food”. Mostly cooking for two, with a big focus on variety, good ingredients and food worth looking forward to :-) x

Keywords

Healthy Chicken Stew Crispy Hasselback Potatoes

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Healthy High-Protein Chicken Stew with Crispy Hasselback Potatoes

Healthy High-Protein Chicken Stew with Crispy Hasselback Potatoes

Ingredients

Steps

Tips

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