Citrus Chicken Stew

Name: Citrus Chicken Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves to serve 6
Ingredients: 3 tablespoons olive oil; 1 tablespoon butter; 1 medium-sized free range chicken; 5 cloves garlic; 2 large onions; 1 bulb fennel; 2 leeks; 1 pint chicken stock; salt and pepper; 6 tablespoons fresh peas; 6 tablespoons broad beans (a.k.a. Fava, Field, Bell or Tic Bean); 4 oz large green olives (pitted); 1 small bunch fresh parsley; 1 small bunch dill; 2 lemons; 3 tablespoons plain yoghurt

Ready in 50 mins

Recipe by Graham

Citrus Chicken Stew is a wonderful summer evening dish, full of flavour and delicate tastes. If you prefer the darker meat on a chicken, boned, skinned chicken thighs are just as convenient as breasts. This stew can be prepared and refrigerated up to 3 days ahead or frozen up to 1 month in advance. Reheat gently over medium-low heat, adding ½ cup water if the stew seems too thick

Preparation Time

10 Minutes

Cooking Time

40 Minutes

Ingredients for Citrus Chicken Stew

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Currently displaying quantities in US Imperial Measurements

To serve 6:

3 tablespoons olive oil
1 tablespoon butter
1 medium-sized free range chicken
5 cloves garlic
2 large onions
1 bulb fennel
2 leeks
1 pint chicken stock
salt and pepper
6 tablespoons fresh peas
6 tablespoons broad beans (a.k.a. Fava, Field, Bell or Tic Bean)
4 oz large green olives (pitted)
1 small bunch fresh parsley
1 small bunch dill
2 lemons
3 tablespoons plain yoghurt

How to Cook Citrus Chicken Stew

Portion the chicken into breasts, thighs and legs (or you can buy 6 chicken portions of your choice if you prefer). Peel and chop the garlic and onions. Chop the fennel and leeks.
Melt the butter in a casserole dish and add the olive oil. Turn on high heat and brown the chicken portions all over for 5 - 10 minutes. Reduce the heat to medium, add the garlic, onion, fennel and leeks, place a lid on the casserole and sweat the vegetables until they are tender (about 5 minutes). Pour in the chicken stock, season with salt and freshly ground pepper to taste and cook on a gentle heat until the chicken is cooked and tender (about a further 15 - 20 minutes).
Meanwhile, pod the peas and broad beans and blanche them in boiling water for 2 - 3 minutes. When the chicken is cooked, add the peas, beans and olives. Finely chop the parsley and dill and stir these into the stew. Squeeze the juice from the lemons and add to the casserole, along with the yoghurt. Stir and bring back to heat and serve with Plain Boiled Rice.

GRAHAM'S HOT TIP:
A little grated parmesan cheese sprinkled on top of each serving makes a welcome additional flavour