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Prep
5m
Cook
15m
Total
20m

Prep
5m
Cook
15m
Total
20m
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The Ultimate Air fryer Cookbook: 15 Minute Feasts by Clare Andrews

The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews

The Ultimate Air Fryer Cookbook by Clare Andrews
Ingredients
Method
Nutrition
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Step 1
Add the chopped chicken breast and diced carrot to an air-fryer-safe dish. Air fry at 190°C for 10 minutes, stirring halfway through.
1 Chicken breast
1 Carrot
Step 2
Add the sliced leek, dried rosemary, garlic granules and onion granules. Stir well and air fry for a further 5 minutes.
1 Leek
1 tsp Dried rosemary
1 tsp Dried garlic granules
1 tsp Onion granules
Step 3
Dissolve the chicken stock pot in 150ml boiling water, then pour it into the dish. Stir everything together.
1 Chicken stock pot
150 ml Boiling water
Step 4
For a thicker, more traditional stew, mix the cornflour with cold water until smooth and stir it into the stew. Air fry for a further 5 minutes, or until the chicken is completely cooked through and the sauce is hot and thickened.
1 tbsp Cornflour
For
2
M
I
1
Chicken breast, large, chopped into bite-sized pieces
1
Carrot, diced
1
Leek, sliced
1
Chicken stock pot
1
tsp
Dried rosemary
1
tsp
Dried garlic granules
1
tsp
Onion granules
150
ml
Boiling water
1
tbsp
Cornflour, mixed with 2 tbsp cold water (optional, for a thicker stew)
Per Serving
Calories
195kcal
Fat
3g
Carbs
15g
Protein
25g
Fibre
2g
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Made it?
Air Fryer,
Meat,
Chicken,
Stew,
Winter,
Comfort,
Lunch,
Dinner,
Low Calorie,
Low Carb,
Low Fat,
British,
One Pot,
Autumn
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