Summer chicken & basil stew

One-pot suppers aren’t just for the colder months. This light, fresh stew just needs crusty bread to mop up the juices

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 711
  • fat 45g
  • saturates 12g
  • carbs 28g
  • sugars 8g
  • fibre 2g
  • protein 47g
  • salt 1.36g

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
MPU 2

Method

  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.

  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.

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