55 minutes
A hearty and comforting stew featuring tender chicken thighs, fresh spring vegetables, and a blend of savory herbs.
Chicken Thighs, bone-in, skins removed
each
tablespoons
Spring Onions, sliced, whites and greens separated
each
tablespoons
Chicken Stock Cubes
each
Carrots, cut into batons
0 large
New Potatoes, halved if large
0 oz
0 oz
Grainy Mustard
tablespoons
Fresh Soft Herbs, chopped (parsley, chives, dill, or tarragon)
handful
1. Prep and Brown the Chicken
Begin by heating the oil in a large casserole dish or pan with a lid over medium heat. Brown the chicken thighs for a few minutes on each side until they develop a golden color.
2. Saute and Thicken
Stir in the white parts of the spring onions along with the flour and chicken stock cubes. Cook until the flour is well incorporated, then gradually add 750ml of hot water, stirring continuously.
3. Add Carrots and Potatoes
Introduce the carrot batons and new potatoes into the dish. Bring the mixture to a simmer, then cover and let it cook for 20 minutes.
4. Uncover and Reduce
Remove the lid and continue to simmer for an additional 15 minutes to slightly reduce the stew.
5. Final Touches
Lastly, add the peas and cook for a further 5 minutes. Finish by stirring in the grainy mustard, the green parts of the spring onions, and the fresh herbs. Season to taste with salt and pepper.
Use the freshest vegetables and high-welfare, organic, or free-range chicken for superior flavor and texture.
Season in layers at different stages to build a robust flavor profile.
Pat the chicken dry before searing for a beautifully browned exterior that adds depth to the stew.
Allow the chicken to develop a rich golden color without overcrowding the pan, working in batches if necessary.
Use a bouquet garni for herb infusion and sweat garlic and onions for sweetness and depth.
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