Chicken and vegetable stew

Ingredients

• 2 chicken thighs, boneless, diced
• 1 onion, chopped
• 2 carrots, diced
• 1 potato, diced
• 1 stalk celery, diced
• 400 ml unsalted stock
• 1 bay leaf
• 1 tbsp olive oil

Contains: None of the common allergens

Method

1. Soften the onion, carrot and celery in the oil 8 minutes.
2. Add the chicken and brown briefly. Add the potato, stock and bay leaf.
3. Simmer, covered, 30 minutes until everything is soft and the chicken falls apart.
4. Remove the bay leaf. Serve your child's portion chopped small; salt the pot afterwards.