Chicken thighs stewed with summer vegetables

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                        add a 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.

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

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!
Save money on shopping bills