Chicken Stew

14 ingredients
2 steps

Ingredients

  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 2-3 None chicken drumsticks
  • 10 tbsp olive oil
  • 10 oz small new potatoes
  • 14 oz Savoy or Napa cabbage, cut into strips
  • 2 cloves garlic, peeled and finely diced
  • 2 1/2 cups vegetable stock
  • 3/4 cup frozen peas
  • 10 oz broccoli, cut into florets
  • 3 None spring onions, sliced into thin rings
  • 1/4 cup pine nuts
  • 10 stems basil, chopped, plus more for garnish
  • 5 stems tarragon, chopped

Directions

  1. 1
    Mix the flour and dried thyme in a bowl and coat the chicken with the mixture. Heat 2 tbsp of oil in a large pot and fry the chicken briefly, turning as necessary until browned on all sides. Remove chicken and add 2 more tbsp of oil to the pot and saute the potatoes for 4-5 mins. Add the cabbage and garlic and saute for 2 minutes. Pour in the stock, bring to a boil, and simmer for about 5 minutes. Add the peas, broccoli, spring onions and chicken. Cover, and simmer for 25 mins.
  2. 2
    Toast pine nuts in a small dry pan, until they're golden brown. Puree the pine nuts, basil, tarragon and 6 tbsp olive oil in a food processor and stir the pesto into the stew. Serve garnished with basil.

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