Dinner

Summer Chicken Stew Recipe

ByHailey Reed November 19, 2025November 19, 2025

Introduction

This summer chicken stew is a light and comforting dish perfect for warm-weather meals. Packed with tender chicken, fresh vegetables, and fragrant herbs, it offers a delightful balance of flavors in a simple one-pot recipe.

A white plate with a blue rim holds a dish with three main layers; the bottom layer is a light green broth, the middle layer has bright green peas and green beans, and the top layer features three pieces of light pink cooked fish, topped with sliced pale green spring onions. On the side of the plate, there is a yellow lemon wedge. The plate is set on a white marbled surface with a blue patterned cloth and a fork nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
500g leeks, finely sliced
2 plump garlic cloves, finely sliced
2 thyme sprigs, leaves picked
8 chicken thighs, skinless and boneless
500g new potatoes, larger ones quartered, smaller ones halved
350ml chicken stock
200g green beans
350g frozen petit pois
Lemon wedges, to serve

Instructions

Step 1: Heat the olive oil in a large casserole dish over medium heat. Add the leeks, garlic, and thyme leaves. Cover and cook gently for 10 minutes, stirring occasionally until softened.
Step 2: Season the chicken thighs with salt and pepper, then add them to the casserole along with the potatoes.
Step 3: Increase the heat, pour in the chicken stock, and bring the stew to a simmer.
Step 4: Reduce the heat to maintain a gentle bubble, cover with the lid, and cook for 35 minutes until the chicken is tender and the potatoes are cooked through.
Step 5: Add the green beans and frozen petit pois. Continue cooking for a final 10 minutes until the vegetables are tender but still vibrant.
Step 6: Season to taste with salt and pepper. Serve the stew in bowls or lipped plates with a squeeze of fresh lemon juice to brighten the flavors.

Tips & Variations

For extra richness, you can brown the chicken thighs before adding the stock to enhance the flavor.
Swap green beans and petit pois for seasonal vegetables like asparagus or baby carrots.
Add a splash of white wine with the stock for a subtle depth of flavor.
If you prefer a thicker stew, mash some of the potatoes against the side of the pot before adding the green beans and peas.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through, adding a splash of water or stock if it has thickened too much.

How to Serve

The dish is served in a white bowl with a blue rim, placed on a white marbled surface. It has three main layers: at the bottom there are bright green peas and green beans scattered evenly. On top, there are two pieces of light pink fish fillets with a slight sear, and around them, slices of light green and white leeks. A lemon wedge with a bright yellow peel sits on one side of the bowl, partly resting on the vegetables. The colors contrast nicely with the white bowl and the soft blue tablecloth underneath, while a silver fork with a cream handle is placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs remain juicier and more flavorful in slow-cooked dishes. If using breast, reduce cooking time slightly to avoid drying out.

Is this recipe suitable for freezing?

Yes, this stew freezes well. Cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.