Summer Chicken Stew
Serves 4
Cooks in
Preparation Time
Easy
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 field fare sliced green beans
- 350g frozen field fare petit pois
- lemon wedges, to serve
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.
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.
Many thanks to www.bbcgoodfood for the recipe
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