Summer chicken & basil stew

30-60 minutes 4 servings 800 kcal or less budget cheap cuts chicken casserole chicken recipes chicken thigh chicken thighs everyday recipes mains olive oil one-pot recipes plain flour potato potatoes red pepper red peppers summer summer recipes

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Source

Ingredients

1 tbsp olive oil

8 chicken thighs

1 tbsp plain flour , seasoned

2 red peppers , diced

12 new potatoes , halved

150ml white wine

200ml chicken stock

20g pack basil , leaves only

crusty bread , to serve

Method

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.

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.