Summer chicken & basil stew

Summer chicken & basil stew

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(36 ratings)

Prep: 10 mins Cook: 40 mins


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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal711
  • fat45g
  • saturates12g
  • carbs28g
  • sugars8g
  • fibre2g
  • protein47g
  • salt1.36g
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  • 1 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…

  • 8 chicken thighs
  • 1 tbsp plain flour, seasoned
  • 2 red peppers, diced
  • 12 new potatoes, halved



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 150ml white wine
  • 200ml chicken stock
  • 20g pack basil, leaves only



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • crusty bread, to serve


  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.

  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.

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Comments, questions and tips

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15th Jul, 2017
I made this tonight, it was delish. I obviously read the comments first before making. So I added garlic, onion, paprika and the lime at the end. I will definitely be making this again.
12th Feb, 2016
delicious and easy to prepare, a good midweek meal.
26th Aug, 2015
Loved this but only when I added to the recipe. I was only cooking for two so I changed the amounts a bit. Adding half and onion and one garlic sliced to the pan half way through cooking the 3 chicken thighs. Added only one pepper in but added one parsnip, three carrots and only 6 new potatoes let that fry for a bit and then added 100ml wine and 150ml of chicken stock. Definitely add the juice of a whole lime in at the end with the basel it was delicious.
joferg's picture
9th Feb, 2014
I replaced the wine with cider which made the sauce lovely & sweet. Also added an onion. My family really enjoyed it.
4th Dec, 2013
The dish is pretty plain, needs more flavor. Would not recommend it.
7th Aug, 2013
Delicious and very easy to prepare. My llittle boy (1 year old) loved it. I added a tin of cannellini beans which worked really well with the other ingredients.
26th Jul, 2013
Definitely recommend adding more veggies. I added squash, onion, garlic and carrots. added juice of one lime, bay leave and paprika while stewing. and it was quite a hit in the end. will give it a 4 after all the additions.
7th Jul, 2013
Previously starred this without being able to comment. I don't know about the actual recipe, but I took the advice of other comments and diced the chicken; added onions, garlic, papricka and lime. Apsolutely goroeous and great feedback. Will definitely make this again.
3rd Sep, 2012
I've made this a few times now and it's tasty! Having read the feedback I added garlic and celery and it adds a bit more flavour. Mushrooms sent the sauce a rather strange colour. Carrots and courgette work quite well (though of course the courgette disintegrated! Good for the vegephobes!). I pan fry the chicken thighs first and then take them out and drain some fat off and take the skin off to keep the fat a bit lower (and because I don't like the soggy chicken skin!). Oh and final comment I made it without wine too once and it was still tasty!
16th Jul, 2013
when you made it without wine, did you substitute anything in its place, or just left it out?


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