Description
A comforting and hearty summer chicken stew featuring tender chicken thighs cooked slowly with fresh leeks, garlic, thyme, new potatoes, green beans, and peas in a flavorful chicken stock. Finished with a fresh squeeze of lemon, this stew offers a delicious balance of savory and fresh flavors perfect for a cozy meal.
Ingredients
Scale
Vegetables and Herbs
- 500g leeks, finely sliced
- 2 plump garlic cloves, finely sliced
- 2 thyme sprigs, leaves picked
- 500g new potatoes, larger ones quartered, smaller ones halved
- 200g green beans
- 350g frozen petit pois
- Lemon wedges, to serve
Meat
- 8 chicken thighs, skinless and boneless
Other
- 2 tbsp olive oil
- 350ml chicken stock
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large casserole dish over medium heat. Add the finely sliced leeks, garlic, and thyme leaves. Cover the dish and cook gently for 10 minutes, stirring occasionally to soften the vegetables without browning them.
- Add chicken and potatoes: Season the skinless, boneless chicken thighs with salt and pepper, then add them to the casserole along with the prepared new potatoes. Increase the heat slightly to prepare for simmering.
- Simmer the stew: Pour in 350ml of chicken stock and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover with the lid, and allow everything to cook gently for 35 minutes. This slow simmer helps tenderize the chicken and cook the potatoes through.
- Add green beans and peas: In the last 10 minutes of cooking, add the green beans and frozen petit pois to the stew, allowing them to cook until just tender and bright green.
- Season and serve: Taste the stew and season with additional salt and pepper if needed. Ladle the stew into bowls or plates and serve immediately with lemon wedges for squeezing on top to add fresh acidity and brightness.
Notes
- Use skinless, boneless chicken thighs for tender meat that cooks evenly in the stew.
- Adjust the cooking time slightly if your potatoes are larger or smaller to ensure they are cooked through.
- Fresh lemon wedges add a bright contrast to the savory stew—don’t skip them.
- This dish pairs well with crusty bread to soak up the flavorful broth.
- You can substitute frozen peas with fresh peas if in season for an even fresher flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: British
Keywords: summer chicken stew, chicken thigh stew, leeks and chicken stew, healthy chicken stew, easy stovetop chicken recipe
