Summer chicken & basil stew
- 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
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
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.
