Summer chicken & basil stew

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• Krissy

  23 June 2010

  Krissy rated and commented on this recipe

  

  This was really scrummy :) we used a green pepper instead of red as this is all we had and it worked fine.

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• Pooky

  28 June 2010

  Pooky rated and commented on this recipe

  

  This dish is fantastic! i've been waiting for it to show up on-line so I could comment as I got it from the magazine and I have cooked it a few times already.... i actually have it cooking now! I use chicken breasts, which work just as well, and I also add onions at the start when frying the chicken and when i put in the basil I also add some spinach too. Its great that it can be cooked quickly, and does taste good, but I like to cook mine for longer on a nice low heat... between 90 - 120 mins depending on how hungry those I am feeding are!!

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• epoppy

  29 June 2010

  epoppy rated and commented on this recipe

  

  Made this for my husband and I the other day and my husband loved it. he said it was one the tastiest recipes I've cooked in a while. I added mushrooms to mine which worked well. The recipe was for 4 so I was going to have some for my lunch the next day, but no such luck my husband polished it all off before I got to it.

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• Libby0

  29 June 2010

  Libby0 rated and commented on this recipe

  

  We all enjoyed this. I think it could do with more vegetables, maybe courgette? Next time I shall put it in the oven, maybe for longer so the meat falls off the bones.

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• Keiblob

  01 July 2010

  Keiblob rated and commented on this recipe

  

  I loved this recipe. Very easy and even my fussy-eater boyfriend enjoyed it! The only mistake I made was not frying the chicken for long enough in the first place so I had to take it back out the casserole and fry again. Will definitely this make again.

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• Anne

  09 July 2010

  Anne rated and commented on this recipe

  

  very good recipe - added a little smoked paprika to the flour for coating and some fresh chilles with the red pepper. next time will try with chicken breast to avoid the fatty skin and the bones from the thighs

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• PavS

  13 July 2010

  PavS rated and commented on this recipe

  

  This is a lovely recipe, as suggested in the comments I added a bit of chilli to the chicken seasoning and also added onions and mushrooms. Yum!

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• insabordination

  14 July 2010

  insabordination rated and commented on this recipe

  

  Loved it!! Made it 2 days in a row!! I added a bit of chilli and a clove of garlic and I had no wine, but even so it was yummi!!!

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• plumjam

  14 July 2010

  plumjam rated and commented on this recipe

  

  Cooked this tonight, very tasty, added more veg (celery, courgette and spinach) and added paprika to the flour.

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• Sopherina

  14 July 2010

  Sopherina rated and commented on this recipe

  

  Absolutely fantastic dish. We enjoyed it with crusty bread as suggested. I did use some frozen stock that had a bit of a chilli kick to it but apart from that I followed the recipe.

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• Jo

  16 July 2010

  Jo rated and commented on this recipe

  

  This is a great recipe and tastes better than I thought it would. I added the smoked paprika, onions,garlic & courgettes as previously suggested. This was a real winner & one that I would definately do again.

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• STB

  23 July 2010

  STB commented on this recipe

  In addition to the suggestions above (1 onion, 4 crushed garlic cloves, 2 whole garlic cloves and other vegetables - i used 2 diced carrots and diced tomatoes) I also squeezed the juice of one lime into the stew and used diced boneless chicken breast instead of whole boned thighs. It was very tasty.

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• Annie

  23 July 2010

  Annie rated and commented on this recipe

  

  I found this boring and bland - I note most others who have commented have added other things to make the dish more interesting - and I would certainly agree that this works as a basic recipe that can and should be elaborated upon.

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• Hannah S

  23 July 2010

  Hannah S rated and commented on this recipe

  

  This is one of my favourite chicken dishes! So easy, simple, tasty and versatile. When I first made it I was very doubtful, especially as it's done on the hob, but it was amazing and makes a really good dinner for guests with a nice glass of white. I haven't tried fiddling with the recipe as I like it as it is but might try adding garlic. Thank you Good Food!

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• moira

  24 July 2010

  moira commented on this recipe

  This is a lovely light summer dish. I added a clove of garlic,some shallots and two tomatoes, peeled and chopped. I think some olives would go well. I cooked it in the oven 180c for 45 mins.I served it with some green beans and crusty bread.

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• bean_mother

  25 July 2010

  bean_mother rated and commented on this recipe

  

  This was okay, fairly plain. I agree with Moira above that it could do with some olives, or something with a little 'bite'. Not sure if I'll make it again, if I do I'll add some onions and garlic.

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• Joanne Ruffell

  25 July 2010

  Joanne Ruffell rated and commented on this recipe

  

  This made a lovely light summery dish. I added an onion and some garlic to the peppers and also cooked the dish in the oven on 150c (fan oven) for around an hour. Ten minutes before the end I added some fine green beans to bump up the veg. The chicken was lovely and tender and the sauce had reduced to a lovely rich consistency. Great one-pot and all that was needed was some crusty bread.

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• Kate88

  15 August 2010

  Kate88 rated this recipe

  

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• Jenny

  18 August 2010

  Jenny rated and commented on this recipe

  

  I loved this recipe, it had such a fresh flavour the basil really makes it special. I have cooked this a few times, great for a mid week meal as it is so quick and easy. I added courgettes which went well and used chicken breasts in large chunks. Goes well with rice too.

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• valerie

  18 August 2010

  valerie commented on this recipe

  Tried this recipe and it was wonderful dont have to wait for summer it is a good dish for the winter!!

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Ingredients

• 1 tbsp olive oil
• 8 chicken thighs
• 1 tbsp plain flour , seasoned
• 2 red peppers , diced
• 12 new potatoes , halved
• 150ml white wine
• 200ml chicken stock
• 20g pack basil , leaves only
• crusty bread , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Ingredients

• 1 tbsp olive oil
• 8 chicken thighs
• 1 tbsp plain flour , seasoned
• 2 red peppers , diced
• 12 new potatoes , halved
• 150ml white wine
• 200ml chicken stock
• 20g pack basil , leaves only
• crusty bread , to serve

Per serving

711 kcalories, protein 47g, carbohydrate 28g, fat 45 g, saturated fat 12g, fibre 2g, sugar 8g, salt 1.36 g

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