Spring veg and chicken stew recipe

By Angela Boggiano

  1. Serves 6
  2. Takes 25 minutes to make, 30 minutes to cook
  3. Rating

This delightful chicken stew recipe is made with home-made red pesto and lots of fresh greens. It's suitable for freezing.

tried and tested
Spring veg and chicken stew


  1. 2 tbsp olive oil
  2. 6 thin slices pancetta, chopped
  3. 1 fennel bulb, finely chopped
  4. 12 shallots, peeled
  5. 2 garlic cloves, crushed
  6. 25g butter
  7. 2 tbsp plain flour
  8. 250ml dry white wine
  9. 600ml chicken stock, hot
  10. 4 skinless chicken breast fillets, each chopped into 6 pieces
  11. 250g baby new potatoes
  12. 125g green beans
  13. 100g baby broad beans
  14. 100g peas
  15. 3 tbsp Red pesto
  16. 1 tbsp finely chopped fresh parsley


  1. 1. Heat the oil in a shallow casserole and gently cook the pancetta until golden and crisp. Remove with a slotted spoon and set aside.
  2. 2. Add the fennel, shallots and garlic to the pan with the butter and cook for 5 minutes until starting to soften. Stir in the flour and cook for just a minute, then slowly stir in the wine and stock. Bring to a simmer then add the chicken, pancetta and potatoes and cook for 10 minutes, until the chicken is just cooked.
  3. 3. Add the green beans, broad beans and peas and simmer for 6 minutes, then stir in 2 tbsp Red pesto and season. Serve in bowls, topped with ½ tsp additional pesto and a good sprinkling of fresh flatleaf parsley.

Nutritional info

Per serving: 413kcals, 19.6g fat (5.4g saturated), 37g protein, 18.1g carbs, 4g sugar, 1.6g salt

Chef's tip

To freeze: leave out the pesto and parsley and cool. Freeze for up to 3 months. Defrost completely, then reheat, adding the pesto and parsley.


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