Name: Summer chicken & basil stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian
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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Summer chicken & basil stew

Summer chicken & basil stew

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.2 out of 5.38 ratingsRate

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One-pot suppers aren't just for the colder months. This light, fresh stew just needs crusty bread to mop up the juices

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal711
fat45g
saturates12g
carbs28g
sugars8g
fibre2g
protein47g
salt1.36g

low

Method

step 1

Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
step 2

Add the peppers and potatoes to the casserole and cook for 3 mins. Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 mins. Serve with some crusty bread.

Recipe from Good Food magazine, July 2010

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A star rating of 4.2 out of 5.38 ratings

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