Summer Chicken & Basil Stew |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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One-pot suppers aren't just for the colder months. This light, fresh stew just needs crusty bread to mop up the juices. Ingredients:
1 tablespoon olive oil |
8 chicken thighs |
1 tablespoon all-purpose flour, seasoned |
2 red peppers, deseeded and diced |
12 new potatoes, halved |
2/3 cup white wine |
7/8 cup chicken stock |
1 ounce basil, leaves only |
Directions:
1. Heat the oil in a large, flameproof casserole dish. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
2. Add the peppers and potatoes to the casserole and cook for 3 minutes 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 minutes Serve with some crusty bread.
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