Even as it's getting warmer in spring it is still the perfect time of the year for a warming stew. This light, vibrant one-pot chicken stew is packed with spring veg and topped with a herby pesto.

30 Minutes. Gluten Free. Sugar Free. Dairy Free.

Serves 2.

400g free range chicken thighs
1 brown onion 
1 clove of garlic (large)
1 small natural chicken stock cube
6 stems broccolini
100g green beans
2 silverbeet leaves
400g chat potatoes
2 tablespoons fresh fodder pesto

Prepare chicken & potatoes
Cut the chicken into bite sized pieces and cut the chat potatoes in half. Finely chop onion and garlic. Add the stock cube to 3/4 cup hot tap water and stir until it dissolves.

Cook stew
In a large pan or pot with a lid, add enough olive oil to cover the base. On a medium heat sauté the onion and garlic for 2 minutes until soft. Add the chicken and cook until lightly browned. Then add the stock and potatoes. Season with salt and lots of pepper. Place on a high heat, stir and bring to the boil. Cover, reduce heat to a simmer and cook for a further 15 minutes keeping the lid on. Stir occasionally.

Prepare vegetables
While the chicken is cooking, trim the ends of the broccolini. Remove stalks and finely slice the silver beet leaves, top and tail the green beans.  After 15 the minutes (above), remove the lid add the broccolini, beans and silver beet leaves continue cooking on simmer for 5-7 minutes, until the sauce thickens. 

To serve
Place stew in deep bowls, ladle over the juices and top with pesto.


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November 03, 2015 by Timothy Ryder
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