Summer chicken stew

Prep: 10 mins Cook: 55 mins

Easy

Serves 4

One-pots aren't just for winter, try this fresh summer version with leeks, green beans, peas, new potatoes and tender chicken thighs

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal436
  • fat15g
  • saturates3g
  • carbs33g
  • sugars10g
  • fibre13g
  • protein36g
  • salt0.3g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g leeks, finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 plump garlic cloves, finely sliced
  • 2 thyme sprigs, leaves picked
  • 8 chicken thighs, skinless and boneless
  • 500g new potatoes, larger ones quartered, smaller ones halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 350ml chicken stock
  • 200g green beans
  • 350g frozen petit pois
  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.

  2. Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.

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Comments (1)

sundaychef's picture

Didn't look particularly tasty but tried it anyway as it looked a good all in one meal. Cooked it as per the instructions as didn't have time to experiment. Was pleasantly surprised. Worth trying, and will cook this again.

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