• Chop the potatoes into 1cm chunks (peeling optional).
• Trim the carrot and cut diagonally into ½ cm thick slices.
• Trim the parsnip, then slice into rounds about 1cm thick.
• Halve, peel and thinly slice the onion.
• Roughly chop the parsley (stalks and all).

• Place a large pot over medium-high heat with a drizzle of oil.
• Add the chicken and fry until lightly browned, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 
• Season with oregano, paprika, salt and pepper then cook for 1 min more.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!

• Add the carrot, parsnip and onion to the pot.
• Season with salt and pepper.
• Cook, stirring, until slightly softened, 2-3 mins.

• Pour 400ml water (double for 4p) into the pot along with the chicken stock powder. 
• Bring to the boil, add the potatoes and cover with the lid.
• Cook until the potatoes are just fork tender and the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Remove the lid and simmer for final 3-5 min to thicken if required.

• Lower the heat and stir the pesto and creme fraiche into the stew.
• Cook, stirring, until warmed through, 1-2 mins.
• Season to taste with salt and pepper.

• Serve hearty helpings of chicken stew in deep plates or bowls. 
• Sprinkle the parsley over the top.