Best Summer Chicken Stew Recipes

SUMMER CHICKEN STEW

Steps:

• Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.
• 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 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.

SUMMER CHICKEN & BASIL STEW

Steps:

• 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.
• 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.

SUMMER CHICKEN STEW

Steps:

• If using a casserole, preheat the oven to 120C. Heat some oil in a frying pan, add the onions and brown. Add garlic to pan and fry for 2 minutes. Add to casserole or slow cooker.
• Cut the carrots into matchsticks, throw on top of the onions.
• Add chicken breasts to the pan and brown on all sides. Dont worry if they are not cooked all the way through, we just want the outsides nice and brown. Add to
• de-glaze the pan with the cider, throw in the stock cube, dissolve and then throw into the casserole/ slow cooker. Add some salt and pepper (only a pinch) and bay leaf. Cook in oven/ slow cooker on medium for 4 hours.
• Add the Crème fraîche, herbs and more seasoning (taste, add, taste, add, etc.). Cook for a further 30 minutes.
• Serve with mashed potatoes and summer veg, garnished with freshly chopped parsley. Drink with a glass of dry cider.