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Summer chicken & basil stew

Summer chicken & basil stew

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Rating: 4 out of 5.36 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal711
fat45g
saturates12g
carbs28g
sugars8g
fibre2g
protein47g
low insalt1.36g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2010

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Overall rating

Rating: 4 out of 5.36 ratings
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