Mediterranean chicken and vegetable stew
This Mediterranean chicken and vegetable stew is one of my favourite one-pot dishes on cool summer evenings. I make it regularly, swapping the veggies – sometimes I use broad beans and spinach, other times kale and red pepper. Basically, you can add any veggies you’ve got in the pantry ( squash, courgette, aubergine, cabbage, fennel would work well). Serve it with crusty bread, of you like.
Ingredients
Method
- Heat a tablespoon of olive oil in a large casserole dish. Season the chicken with salt, then brown them all over.
- Meanwhile finely slice the onion and garlic. Finely chop the carrots and the tarragon. Cut the potatoes in half.
- When the chicken is ready, transfer them to a plate, then add the onion and garlic to the pot, and stir gently for 5 minutes or so, until soft.
- Add the carrots, potatoes, bay leaf and tarragon, then stir for a minute. Put the lid on and sauté for five minutes.
- Pour in the stock and bring to the boil. Place the chicken thighs on the top, put the lid on and gently simmer for 20 minutes.
- Meanwhile, cut the green beans into three pieces, each. Add these, together with the chickpeas, to the stew and cook for another 10 minutes.
- Add the green peas and cook for another five minutes. Finally stir in the grated zest& juice of the lemon and the parsley. Turn off the heat.
- Serve with mint leaves and plenty of freshly ground pepper scattered on the top.