This is a light chicken stew with amazing summer vegetables ideal for a summer lunch.
Servings
2
Cooking time
1 hour
Ingredients
2 chicken breasts
2 rashers of bacon
1 cup of peas
1 cup broad beans
1 yellow pepper
2 cloves of garlic, crushed or chopped
1 white onion
2 carrots
125 ml white white
250mls chicken stock
Fresh parsley
Knob of butter
First prep the vegetables, finely chop the onion, dice the carrot and yellow pepper, cut the broccoli into smallish florets, pod the broad beans if you’re using them and take the peas out the freezer!
Cut the chicken into quarters and finely dice the bacon. Add a couple of tablespoons of olive oil to a medium hot pan and fry of the onion for a few minutes until golden and softened taking care not to brown, add the bacon and chopped garlic and fry until the bacon is browned and the fat is rendered.
Add the chicken and colour the outside, turn the heat up and add the white wine, reduce until the white wine has almost all gone before adding the stock, carrots, and pepper.
Place a lid on the pan and cook on a lowish heat for about 15 mins so that the chicken and vegetables steam rather than boil. After 15 mins add the peas, broad beans and broccoli and whisk a little butter into the sauce. Cook with the lid on for another five mins and then add some chopped parsley and serve with rice.