Chicken thighs stewed with summer vegetables
By: Tamasin Day-Lewis From: Market Kitchen
Printer friendly version
-
Chicken thighs stewed with summer vegetables
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 10 mins
- Serves:
- 6
Tamasin Day Lewis’s simple summer dish can be left to cook unattended for nearly an hour, then brought to the table in the pot
Similar recipes
Related Videos
Ingredients
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 6 plump Chicken thighs
- 12-18 new potatoes, cleaned, scraped and left whole
- hot chicken stock, to cover
- 6 Carrots, cut into thinnish discs
- 450g fresh Peas, shelled weight
- 225g Broad beans, steamed briefly and skinned, (optional)
- 1 large handful Mint
- a few leaves of Lovage, chopped
Method
1. Heat the olive oil in a large heavy bottomed pan. Sauté the onion gently with a pinch of salt until soft and translucent.2. Add the chicken thighs skin-side down and brown for a few minutes – season and turn to brown the flesh side briefly. Remove the chicken from the pot.
3. Turn the potatoes in the oil and chicken fat for a few minutes. Lay the thighs on top of the potatoes and pour over hot enough hot stock to cover. Throw in the carrots, bring just to the boil, turn down to a bare simmer, and put the lid on.
4. Come back in 50 minutes and add the fresh peas. Ten minutes later add the cooked broad beans. Test the potatoes with a skewer to see they are cooked through. Season with salt and pepper and add the freshly chopped mint off the heat.
5. Skim some of the chicken fat from the surface if you feel necessary, and serve.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Great recipe, what is the brand of cookware that was used? It looked perfect for this particular recipe and would be a very useful piece of cookware.