Pea & broad bean hummus with goat’s cheese & sourdough
Any leftover hummus from this summery lunch dish will keep well covered in the fridge for up to three days and makes a great snack with toasted pittas
Summer chicken & basil stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 8 chicken thighs
- 1 tbsp plain flourseasoned
- 2 red peppersdiced
- 12 new potatoeshalved
- 150ml white wine
- 200ml chicken stock
- 20g pack basilleaves only
- crusty breadto serve
Nutrition: per serving
- kcal711
- fat45g
- saturates12g
- carbs28g
- sugars8g
- fibre2g
- protein47g
- salt1.36glow
Method
step 1
Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
step 2
Add the peppers and potatoes to the casserole and cook for 3 mins. Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 mins. Serve with some crusty bread.
