Summer chicken stew

Summer chicken stew
  • Serves icon Serves 2
  • Time icon Ready in 35 minutes

This summery take on a chicken stew recipe is made with broccoli, fine green beans and delicate pasta noodles.


  • 120g Morrisons tenderstem broccoli and fine beans, or similar
  • 50g Italpasta Capelli d’Angelo Corti (from Morrisons), or similar
  • 2 Morrisons dry-cured unsmoked British back bacon slices, or similar, chopped
  • 2 tbsp olive oil
  • 2 free-range chicken legs
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 750ml fresh chicken stock


  1. Blanch the broccoli and beans in boiling water for 3 minutes until tender. Refresh in cold water, then drain.
  2. Bring another pan of salted water to the boil, then cook the pasta for 5 minutes until al dente. Drain, stir through 1 tbsp olive oil and set aside.
  3. Preheat the oven to 180°C/fan160°C/gas 4.
  4. Rub the chicken with the remaining olive oil, then sprinkle with salt. Heat a large frying pan over a medium-high heat and fry the chicken, skin-side down, for 5 minutes until golden.
  5. Transfer to a roasting tray and roast for 25 minutes until cooked through.
  6. Meanwhile, fry the bacon in the chicken pan until crispy, then add the onion and garlic. Fry gently for 5-10 minutes until softened, then add the stock. Simmer for 5-7 minutes to thicken slightly, then take the pan off the heat.
  7. Spoon the veg and pasta into shallow bowls, put the cooked chicken on top, then pour the broth over.


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