Summer Chicken Stew

One-pots aren’t just for winter, try this fresh summer version with leeks, green beans, peas, new potatoes and tender chicken thighs

Nutritional Information per serving

Print Recipe

Summer Chicken Stew Yum

Course

Main Dish

Cuisine

British, Chicken, Meat

Prep Time

10 Minutes

Cook Time

55 Minutes

Servings

People

Ingredients

• 2 tbsp olive oil
• 500 g leeks finely sliced
• 2 plump garlic cloves finely sliced
• 2 leaves thyme sprigs picked
• 8 chicken thighs
• 500 g New Potatoes larger ones quartered, smaller ones halved
• 350 ml chicken stock
• 200 g green beans
• 350 g frozen petit pois
• lemon wedges to serve

Course Main Dish Cuisine British, Chicken, Meat Prep Time 10 Minutes Cook Time 55 Minutes Servings People Ingredients 2 tbsp olive oil 500 g leeks finely sliced 2 plump garlic cloves finely sliced 2 leaves thyme sprigs picked 8 chicken thighs 500 g New Potatoes larger ones quartered, smaller ones halved 350 ml chicken stock 200 g green beans 350 g frozen petit pois lemon wedges to serve

Instructions

1. Heat oven to 180c, season chicken and bake in the oven for 25 mins until crispy.
2. 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. Add the potatoes to the dish.
3. 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 20 mins until potatoes soften.
4. Take the chicken out of the oven and add to the casserole dish with the green beans, peas for the final 10 mins of cooking. Season to taste, then ladle into bowls with a squeeze of lemon