One Pot Chicken and Spring Vegetable Stew
A light and creamy chicken thigh stew with spring vegetables - lettuce, asparagus and peas.
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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.
