Spring Chicken and Vegetable Stew

Morning! I’ve just ordered the stickers and inserts for my June boxes! Feeling very excited! I hope you are too! My peanut butter praline boxes are still available so snatch them before they’re gone! I’ll let you know when my summer box is ready! It will be available within the next few weeks for sure.

Today I’m sharing the simplest and most nourishing, flavoursome and comforting chicken stew. I made this last week before my spin class. I literally chucked everything in a pan, covered it in water and let it simmer whilst I ran off to my class. I’m definitely going to make this one part of my weekly routine! Just use whatever vegetables are available and in season! Try mixing up the herbs and beans for a different taste and texture too!

Enjoy xx

Ingredients – serves four

1 tbsp avocado oil

1 large onion, diced

2 garlic cloves, diced

1 large fennel, diced

2 leeks, sliced

100g asparagus, chopped into bite sized pieces

140g frozen peas

120g frozen broad beans

1 carrot, diced

200g tendersteam broccoli, cut into bite sized pieces

250g tomatoes, roughly chopped

8 skinless and boneless chicken thighs

1600ml water

salt and pepper

25g curly parsley, finley chopped

20g dill, finely chopped

0.5 tsp dried thyme

1 can of butterbeans, drained and rinsed

1 lemon, juiced

a handful of parmesan to serve

Method

Drizzle the oil in a large deep pan over a medium heat.

Add the onion, garlic, fennel and leeks and sweat until soft and turning golden.

Pour in all the remaining ingredients, except the parmesan and mix well.

Bring to the boil and then simmer over a low heat for 1 hour.

Remove from the heat and divide between four bowls, making sure everyone gets 2 thighs.

Sprinkle over the parmesan and extra herbs if you like.

Enjoy,

Leitchy xx

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