Spring veg and chicken stew

Spring veg and chicken stew
  • Serves icon Serves 6
  • Time icon Takes 25 min to make, 30 min to cook

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

Nutrition: per serving

Calories
413kcals
Fat
19.6g (5.4g saturated
Protein
37g
Carbohydrates
18.1g (4g sugar)
Salt
1.6g
Calories
413kcals
Fat
19.6g (5.4g saturated
Protein
37g
Carbohydrates
18.1g (4g sugar)
Salt
1.6g

Ingredients

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

Method

  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. 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. 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.

delicious. tips

  1. 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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