Summer Chicken Stew

Cooking Time: 55 min Preparation Time: 10 min Serves: 4 poeple
a prepared Summer Chicken Stew meal

2 tbsp olive oil

500 g leeks, finely sliced

2 plump garlic cloves, finely sliced

2 thyme sprigs, leaves picked

8 chicken thighs, skinless and boneless

500 g new potatoes, larger ones quartered, smaller ones halved

350 ml chicken stock

200 g green beans

350 g KOO Petit Pois Surfmaid Peas, drained

Lemon wedges, to serve


  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 minutes, stirring occasionally.

  2. Season the chicken and tip into the dish with the potatoes.

  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 35 minutes.

  4. Add the green beans and peas for the final 10 minutes of cooking.

  5. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.

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