Page title and description

Meat mains
Summer cider chicken and vegetable stew
Ingredients
- 1.5kg chicken pieces (thighs and drumsticks)
- 2 tbsp olive oil
- 350ml medium-dry cider
- 3 tarragon sprigs
- 250g carrots, peeled and chopped into bite-sized pieces
- 200g summer turnips, peeled and chopped into bite-sized pieces (or use more carrots)
- 300g green beans - this could be a mix of any of: sugar snaps, French beans, podded broad beans
- 150g crème frâiche
- handful fresh chives or parsley, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
10 min
PT1H10M
-
Step 1
Put the chicken pieces in a large bowl with the olive oil. Season well and toss to coat all the pieces in oil. Heat a large flameproof casserole dish. -
Step 2
Fry the chicken in batches, turning once, until golden brown. Remove and keep on a plate until all have been browned, then put all the pieces back in the pan. -
Step 3
Add the cider and tarragon sprigs, bring to the boil, reduce the heat and simmer gently on the lowest heat for about 40 minutes. -
Step 4
Add the carrots and turnips, if using. Simmer for another 10-15 minutes. -
Step 5
Add the beans, increase the heat a little and cook for 5 minutes. -
Step 6
Add the crème fraîche, stir to combine, and heat for another 2 minutes. Add the parsley or chives to serve.