SPRING CHICKEN

Written By Jessica Gjini

Spring Chicken Stew With Spring Vegetables and Wild Garlic

Serves 4, Ready in 35 Minutes

Spring chicken stew with roasted tomatoes on top

This recipe is a great way to use up any veggies that have been lingering in the fridge, as well as making the most of spring’s best ingredients!

I love getting creative with this dish. Adding a whole host of spring veggies like asparagus, purple sprouting broccoli, spring greens, spinach… you can add in whatever you like really!

The same with the wild garlic pesto - get creative and add in different ingredients and herbs to really make it your own.

My favourite thing about this dish is that, for a mid-week dinner, you get the flavour of a slow-cooked meal but in a fraction of the time and the best bit - cooked up in one pan so no mountain of washing up!

INGREDIENTS

500g Chicken breast, diced

Bunch of asparagus (around 250g), trimmed and sliced

Plus any other spring green veg you have! I’ve done this with peas, broccoli, spring greens and loads more before - get creative with what you’ve got left in the fridge!

New potatoes, diced

300ml Single cream

500ml Chicken stock

On the vine tomatoes

FOR THE PESTO:

Olive oil

Salt & Pepper

Basil, small bunch

Wild Garlic, small bunch

Handful of baby spinach leaves

Parmesan cheese, finely grated and added to taste

Pine nuts, handful

METHOD

  1. Heat a little oil in casserole dish before adding in your chicken and sealing it on all sides, then removing it from the pan and setting it aside.

  2. Adding a little more oil if you need, add the potatoes to the pan and cook for a few minutes.

  3. Then add your asparagus and any other green veg you’re using, and continue to cook for another minute or so.

  4. Add the chicken back into the pan and season well.

  5. Add the chicken stock, then when it’s boiling, reduce to a simmer, cover the pan with a lid leave it to cook for 20 minutes.

  6. In the meantime, heat your oven to 220 degrees and roast your tomatoes on the vine. Set aside if they are ready before the chicken.

  7. You can also use this time to make your pesto. Place all of the ingredients in a blender or food processor and blend until smooth. Then set aside for later.

  8. When the chicken is ready, remove the pan lid, pour in your cream and stir it through the casserole. Then leave to cook for another 5-10 minutes, checking for seasoning and adding any herbs like torn basil or oregano if you fancy.

  9. When it’s ready, serve the casserole in a bowl, drizzle over the pesto and place the roasted tomatoes on top.

Jessica Gjini
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