This creamy one pot chicken thigh stew with spring vegetables is easy and quick enough to make on a weeknight, but special enough to serve to a crowd!
The chicken thighs are seared then simmered in stock, then a medley of delightful spring vegetables are added – plus some butter beans to make this meal as filling as it is tasty. It’s also packed full of protein!
Ready in 40 minutes and with just one pot to wash up afterwards, you’ll want this spring recipe in your repertoire!
The Ingredients
- Chicken thighs – you will need skin on, bone in chicken thighs. The skin will be cooked until crisp and golden, and the bone brings SO MUCH flavour to the broth.
- Onion, lettuce, asparagus, peas – these are the vegetables that will bring the spring freshness to your dish. If you haven’t cooked lettuce before, you will want to try it! It’s nutty and buttery – delicious.
- Butter beans – you could switch for chickpeas or lentils (use precooked ones) if you prefer.
- Chicken stock – you can also use water and a chicken stock cube.
- Crème fraiche and parsley – to finish it all off. The crème fraiche adds creaminess, the parsley brings its peppery brightness.
One Pot Chicken and Spring Vegetable Stew
A light and creamy chicken thigh stew with spring vegetables – lettuce, asparagus and peas.
Ingredients
- 1 tablespoon olive oil
- 8 chicken thighs skin on and bone in
- 1 onion
- 2 little gem lettuces
- 800 ml chicken stock
- 570 grams butter beans from a jar
- 200 grams asparagus
- 200 grams frozen peas
- 2 tablespoons creme fraiche
- 10 grams parsley
Instructions
- Season the chicken thighs with salt and pepper. Put the oil in a large pan over a medium heat. Add the chicken thighs, skin side down, and fry for five minutes until the skin is crisp and golden. Remove from the pan.
- Peel and finely chop the onion. Add to the pan and fry for two minutes. Cut the lettuces in half and add to the pan, cooking for one minute on each side.
- Return the chicken thighs to the pan, skin side up this time. Add the chicken stock – it should almost cover the thighs. If it doesn’t, add more water.
- Simmer for 10 minutes, then add the drained butter beans. Cook for another five minutes before adding the asparagus and peas. Cook for six more minutes.
- Add the crème fraiche and chopped parsley. Stir well to combine, then serve.
Video
Notes
- To check that your chicken thighs are cooked all the way through, either cut one in half and check there is no pinkness, or use a meat thermometer. The internal temperature should be 74 degrees Celsius/164 degrees Fahrenheit.
If you like this awesome one pan dinner, you’ll probably also like these:
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- One Pan Hot Honey Roasted Sausages and Vegetables
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- One Pot Chorizo and Chickpea Stew
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- One Pot Sausage, Pepper and Pea Pasta
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