Summer chicken stew

Summer chicken stew

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(27 ratings)

Prep: 10 mins Cook: 55 mins


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


  • 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



    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



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


  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, questions and tips

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17th Jul, 2020
Very easy to cook and the result was superb. Will definitely do this again
tanscott's picture
26th Jun, 2020
How is anything containing leeks summery?
24th Jun, 2020
There was not enough chicken stock for this recipe, I had to double it. I also added carrots for some more colour. Nice, simple, recipe.
Zooneebaby's picture
12th Aug, 2019
I love this recipe - made it for Sunday lunch and both my husband and I thought it was delicious and easy to make. I did add a tablespoon of Bouillon vegetable powder to the stock which lifted the dish.
19th Jun, 2018
This is a lovely, delicate dish. I can't emphasise enough, though, that it NEEDS a fully developed stock - if you rely on supermarket stock you will probably be disappointed. I spent a couple hours ahead of time making my own with lemon and tarragon aromatics and it was a beautiful compliment with the other flavours, but if your stock is bland your stew will be bland. Make sure you taste it for salt towards the end, too, as the potatoes will sponge up most of what you put in. You'll need more than you think.
18th Jun, 2018
I prefer to cook the potatoes separately. I add asparagus, sugar snaps and baby courgettes and often baby corn . The petit pois only need a few minutes at the end, not 10
11th May, 2017
A bit bland I thought. Need to get some other flavours in it. I have remade similar with mustard, still needs a little more oomph.
13th Jan, 2017
Very easy and tastes delicious
20th Jul, 2016
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.
13th Sep, 2017
Ok, so when are the potatoes added?
goodfoodteam's picture
17th Sep, 2017
Thanks for your question. They are added in step 1.
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