My son is six. Six appears to be the age of determination and independence and of not eating a bloomin’ thing I cook for dinner. In a family of 3, with one small person refusing to eat, and two grownups so exhausted from the endless tension at dinner time, this means we’ve been having lots of toasted sandwiches or scrambled eggs at meal time! But, in the odd moment of kitchen inspiration, I have an idea that gets me cooking again and perhaps, put an end to the dinner wars.
One thing Master 6 will eat, is chicken stew. Quite frankly, with the weather in the high 30s for much of the last month, my enthusiasm for making a pot of warm stew has been non existent! But, I can happily plonk a few things in a deep fry pan on the stove, chuck in a ton of frozen peas (guaranteed to be eaten), stir through some creamy marscapone to jooj it up a little, and there you have it, a one pan, stove top creamy chicken stew that I can happily report was devoured by one and all.
*note: I put this together with what I had in the fridge, so you might like to add more chicken, or some celery etc. Peas and carrots will always be eaten in this house, so I went heavy on those!
2 Tablespoons butter
1 Tablespoon garlic – minced (2-3 cloves or to taste)
2 chicken breasts, diced
1/2 – 3/4 cup vegetable or chicken stock
125 grams marscapone cheese (or cream)
2-3 carrots – peeled and diced
1/2 cup frozen peas
Parsley, salt and pepper to serve
Melt the butter in a large, deep frying pan.
Add the chicken and cook until browned and nearly cooked through.
Add the diced carrots.
Pour over the vegetable stock and bring to a simmer.
Simmer until the carrots are tender and the chicken cooked through.
Stir through the marscapone cheese and peas and simmer for another 2-5 minutes.
Check for seasoning and add salt and pepper if needed.
Serve straight from the pan, with a good sprinkling of parsley. Would be lovely over rice, pasta or noodles if you’re looking to stretch the meal further.
Best eaten within 48 hours of cooking.