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Chicken stew with gremolata

This Italian chicken stew with gremolata is zesty and super yummy, perfect for laid-back family meals during springtime. Serve it with crusty bread, mashed potatoes or steamed rice.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 kg chicken legs mixed
  • 500 g shallots or small onions
  • 500 ml chicken stock
  • 200 g baby carrots
  • 2 bay leaves
  • 200 g green peas defrosted
  • Gremolata:
  • 30 g flat parsley
  • 1 clove of garlic minced
  • ½ lemon zested
  • 2 Tbsp olive oil

Method
 

  1. Peel the onions.
  2. Heat the oil in a large, heavy-based pan. Brown the chicken pieces for a few minutes all over, then transfer them to a plate.
  3. Brown the onions for about 3 minutes, then put the chicken pieces back, add the stock, the bay leaf and carrots.
  4. Bring to the boil and cook over low heat for 45 minutes.
  5. Blend the gremolata into a coarse paste, using a small blender or pestle & mortar.
  6. Remove any impurities from the surface of the stew, then mix in the gremolata.
  7. Serve warm.