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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

  • Prep: 10 mins
    Cook: 55 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 436
  • Carbohydrates 33
  • Saturated Fat 3
  • Sugar 10
  • Protein 36
  • Fat 15
  • Fibre 13
  • Salt 0.3

Nutrition per serving

  • Calories 436
  • Carbohydrates 33
  • Saturated Fat 3
  • Sugar 10
  • Protein 36
  • Fat 15
  • Fibre 13
  • Salt 0.3

Ingredients

  • 2 tbsp olive oil
  • 500g leeks, finely sliced
  • 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
  • 350ml chicken stock
  • 200g green beans
  • 350g frozen petit pois
  • lemon wedges, to serve

Method

  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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