Chicken and Tomato Stew
Get your taste buds singing and your tummy rumbling by adding a nice big dollop of Branston to your everyday meal!
- 800g chicken breasts
- 800g chopped tomatoes
- 30ml olive oil
- 200g Branston Original Pickle
- Parsley, to serve
- Dice the chicken breasts into cubes (roughly 5cm square) and pour a glug of oil into a frying pan on a medium to high heat. Once hot, add the chicken to the pan and cook until lightly browned.
- Once browned, add the chopped tomatoes, 200g of Branston and simmer for 15-20 minutes.
- Serve in a sharing bowl and top with fresh parsley.