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Chicken & basil stew – for when you want more than a salad

summer-chicken-basil-stew

If you have been out all day enjoying the summer sunshine then you may want something more than a salad. As this recipe is a one-pot-wonder you won’t have to spend hours preparing or cleaning up.

Potatoes are part of the recipe but to keep it light, serve with fresh crusty bread. To get the best flavours, buy your meat as fresh as you can. Pop down to your local market for the required potatoes, peppers and basil. That’s if you are not growing your own.

What you will need for chicken & basil stew

  • 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
  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.

This recipe comes from the BBC Goodfood website, click to find out more.

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