Summer Chicken & Basil Stew Recipe
Introduction
This Summer Chicken & Basil Stew is a comforting yet light dish perfect for warm evenings. Tender chicken thighs simmered with fresh peppers, new potatoes, and fragrant basil create a flavorful meal that’s easy to prepare and satisfying to eat.
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
Instructions
- Step 1: Heat the olive oil in a large, flameproof casserole over high heat. Dust the chicken thighs with the seasoned flour and add them to the casserole. Cook, turning once, until golden all over.
- Step 2: Add the diced red peppers and halved new potatoes to the casserole. Cook for 3 minutes, stirring occasionally.
- Step 3: Pour in the white wine and chicken stock, then season with salt and pepper. Cover the casserole and simmer gently for 20-25 minutes until the chicken is cooked through and the potatoes are tender.
- Step 4: Stir in the basil leaves and cook for another 5 minutes to infuse the stew with fresh herb flavor.
- Step 5: Serve the stew hot with crusty bread on the side for soaking up the delicious sauce.
Tips & Variations
- For a richer sauce, add a splash of double cream just before serving.
- Substitute the white wine with extra chicken stock if you prefer a non-alcoholic version.
- Use boneless chicken thighs for quicker cooking and easier eating.
- Add other summer vegetables like courgettes or cherry tomatoes for more color and flavor.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove over low heat until piping hot, adding a splash of water or stock if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts. Keep in mind they cook faster and can dry out more easily, so check for doneness earlier and consider adding them later in the cooking time.
What can I serve instead of crusty bread?
This stew pairs well with steamed rice, creamy mashed potatoes, or buttered noodles if you prefer something other than bread to soak up the sauce.
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Summer Chicken & Basil Stew Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A flavorful and comforting summer chicken and basil stew featuring tender chicken thighs, vibrant red peppers, and new potatoes simmered in white wine and chicken stock, finished with fresh basil and served with crusty bread.
Ingredients
Chicken and Vegetables
- 1 tbsp olive oil
- 8 chicken thighs
- 1 tbsp plain flour, seasoned with salt and pepper
- 2 red peppers, diced
- 12 new potatoes, halved
Liquids and Herbs
- 150ml white wine
- 200ml chicken stock
- 20g pack basil, leaves only
To Serve
- Crusty bread, to serve
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large, flameproof casserole dish over high heat until shimmering.
- Prepare and brown chicken: Dust the 8 chicken thighs evenly with 1 tablespoon of seasoned plain flour, then add them to the hot casserole. Cook the chicken over high heat, turning once, until the thighs are golden brown all over.
- Add vegetables: Add the 2 diced red peppers and 12 halved new potatoes to the casserole. Cook together for 3 minutes to combine flavors, stirring occasionally.
- Deglaze and simmer: Pour in 150ml of white wine and 200ml of chicken stock. Season the mixture with salt and freshly ground black pepper. Cover the casserole with a lid and reduce heat to a simmer.
- Cook through: Let the stew simmer gently for 20-25 minutes or until the chicken is cooked through and the potatoes are tender.
- Finish with basil: Stir in the fresh basil leaves from the 20g pack, then cook uncovered for an additional 5 minutes to let the flavors meld.
- Serve: Ladle the stew into bowls and serve immediately with crusty bread on the side for dipping.
Notes
- Use skin-on, bone-in chicken thighs for maximum flavor and moisture.
- Season the flour with salt and pepper before dusting the chicken to enhance flavor.
- For a lighter dish, remove chicken skin after cooking.
- White wine can be substituted with dry vermouth or additional chicken stock.
- This stew is perfect for summer but also comforting in cooler months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: British
Keywords: chicken stew, summer recipe, basil, new potatoes, red peppers, easy stovetop meal
