A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour.
Prep: 5 mins
Cook: 50 mins
Difficulty: Easy
Serves: 4
INGREDIENTS
8 bone-in chicken thighs, skin pulled off and discarded
1 tbsp oil
5 spring onions, sliced
2 tbsp plain flour
2 chicken stock cubes
2 large carrots, cut into batons (no need to peel)
400g new potato, halved if large
200g frozen pea
1 tbsp grainy mustard
small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped
METHOD
- Put the kettle on. Fry the thighs in the oil in a casserole dish or wide pan with a lid to quickly brown.
- Stir in the whites of the spring onion with the flour and stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
- Throw in the carrots and potatoes, bring to a simmer. Cover and cook for 20 mins.
- Take off the lid and simmer for 15 mins more, then throw in the peas for another 5 mins.
- Season, stir in the mustard, green spring onion bits, herbs and some seasoning.
Recipe from bbcgoodfood.com
