One-pot suppers aren’t just for the colder months. This light, fresh stew just needs crusty bread to mop up the juices
Prep:10 mins
Serves 4
1 tbsp olive oil8 chicken thighs1 tbsp plain flour, seasoned2 red peppers, diced12 new potatoes, halved150ml white wine200ml chicken stock20g pack basil, leaves onlycrusty bread, to serve
STEP 1Heat 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.STEP 2Add 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.
