Summery Chicken Stew from The Slimming Foodie Ultimate Comfort Food

Serves 4

Spray oil

2 smoked bacon medallions, finely chopped

Leaves from 2 rosemary sprigs, finely chopped

1 onion, finely chopped

3 skinless chicken breasts, chopped

500ml (18fl oz) hot chicken stock

500g (1lb 2oz) new potatoes, halved or cut into bite-sized pieces, depending on size

2 carrots, peeled and sliced

400g (14oz) can of cannellini beans, drained and rinsed

1 courgette, cut into bite-sized chunks

Bunch of asparagus spears, trimmed and cut into 3cm (1¼ inch) pieces

½ head of broccoli, cut into florets

2 tablespoons mint sauce

Salt and pepper

Spray a flameproof casserole dish or large sauté pan, which has a lid, with oil, then fry the bacon, rosemary and onion for 10 minutes, stirring regularly.

Add the chicken and stir-fry for about 3 minutes, just to lightly cook it on the outside.

Now pour in the hot stock, add the potatoes and carrots, pop a lid on and leave to simmer gently for 20 minutes.

Tip in the cannellini beans, courgette, asparagus and broccoli, put the lid back on and simmer for 5 minutes, until the vegetables are al dente (if you prefer them softer, just cook for a few minutes longer).

Season with salt and pepper, stir through the mint sauce and serve.

This is the perfect dish in which to use the freshest seasonal vegetables, depending on the time of year. You could substitute the courgette, broccoli and asparagus for green beans, runner beans, broad beans, sugar snap peas, sliced spring greens, or baby spinach. Or, for a more year-round option, you could even use frozen sweetcorn and peas.