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Ingredients

Method

  • STEP 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.

  • STEP 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.

Listen to this recipe

Listen to the summer chicken stew Cookalong episode of the BBC Good Food podcast to hear Tracey Raye talk you through a step-by-step guide to making a chicken stew that's perfect for summer. Listen on Apple Podcasts now.

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A star rating of 4.2 out of 5.39 ratings
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