Lemon and Thyme Chicken Stew

You really can't beat a good stew, whether it's beef, lamb, ham or chicken, there's just something so comforting and homely about tender slow-cooked meat in a rich gravy.


As the title gives away, this is a chicken version making it slightly lighter and a lot quicker to cook than any of the red meats. The flavours are simple: lemon, thyme and garlic with a hint of white wine to bring them all together. I like to serve this with plenty of buttery mashed potato and some simple green veg but it's great on its own or with a chunk of crusty bread.


Lemon and Thyme Chicken Stew
Serves 6-8

Olive oil

8 shallots, peeled and halved

10 skinless, boneless free-range chicken thighs, chopped

3 garlic cloves, crushed

25g butter

2 tbsp plain flour

250ml dry white wine or prosecco

600ml chicken stock, hot

handful fresh thyme, tied together with string

600g mini carrots

zest of 1 lemon

sea salt and freshly ground black pepper

Heat a glug of oil in a casserole pot and gently fry the shallots, covered, for 10 minutes, stirring occasionally.

Meanwhile, heat a glug of oil in a large frying pan over a medium heat and fry the chicken for 5-6 minutes until browned, then transfer to a plate.

Add the garlic and butter to the casserole and cook for a further 2 minutes. Stir in the flour and cook for 1 minute, then add the wine and bubble to evaporate most of it. Stir in the stock, bring to the boil, then add the browned chicken with the thyme and the carrots. Turn the heat to low, cover and simmer for 45 minutes.

Season the stew to taste and stir in the lemon zest. Divide between plates or bowls and serve with mashed potatoes and season greens, if you like.