A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour
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- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Ready Time: 50
Ingredients
- 8 bone-in chicken thighs, skin pulled off and discarded 1 tbsp oil 5 spring onions, sliced 2 tbsp plain flour 2 chicken stock cubes 2 large carrots, cut into batons (no need to peel) 400g new potatoes, halved if large 200g frozen peas 1 tbsp grainy mustard small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped
Recipe Steps:
- Put the kettle on. Fry the thighs in the oil in a casserole or wide pan with a lid to quickly brown.
- Stir in the whites of the spring onion with the flour and stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
- Throw in the carrots and potatoes, bring to a simmer. Cover and cook for 20 mins.
- Take off the lid and simmer for 15 mins more, then throw in the peas for another 5 mins
- Season, stir in the mustard, green spring onion bits, herbs and some seasoning.
