Like a lot of the globe, here in the UK spring is more a hope than the current season, with flurries of snow as late as April making winter feel endless. Over the weekend it seemed nice enough to open the windows and let some fresh air breeze through the apartment. Coupled with the light streaming in it almost didn’t matter that thick jumpers and multiple pairs of socks had to be worn to deal with the brisk temperature.
This stew is the perfect way to celebrate seasonal produce without compromising on hearty fare needed on colder days. Initially I wasn’t convinced that basil (or in the original recipe pesto) would go well as my previous chicken stews had been rich and heavy. Swapping root vegetables for greens gives the dish a light, fresh taste that works really well with the herb.
Spring Chicken Stew Recipe
1 tbsp olive oil
500g boneless, skinless chicken thighs
300g small new potatoes
425ml vegetable stock
350g broccoli florets
350g spring greens shredded
140g petits pois
bunch of spring onions sliced
half a bunch of torn basil
salt and pepper to taste
In a large heavy bottomed pan fry the onions in the olive oil until translucent.
Add the chicken and fry until lightly coloured.
Pour in the stock and add the potatoes then simmer for 30 minutes until the potatoes are soft and the chicken is cooked through.
Season to taste.
You can freeze it at this point.
Add the rest of the vegetables (reserving the basil till the end) and cook for a further 5 minutes.
Stir in some chopped torn basil and serve.
adapted from BBC Goodfood
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