One-pot Spring Chicken Stew with Asparagus, Peas and Lettuce
By OcadoLife
Published on 18 April 2022
Full of bright, fresh flavours, this clever recipe shows you just how versatile lettuce can be.Full of bright, fresh flavours, this clever recipe shows just how versatile lettuce can be – it's definitely not just the stuff of salads! A great meal for spring and early summer, it makes good use out of other in-season ingredients too, like asparagus and fresh peas (although you can always use frozen, too). Better still, it can come in at under £4 a portion too. Looking for more one pot recipes? Look no further.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 1 onion, diced
- 8 small of chicken thighs, skin on and bone in
- 3 cloves of garlic, finely chopped
- 2 baby gem lettuces, halved
- 3 sprigs of thyme
- 200 g of asparagus tips, large ones halved lengthways
- 160 g of peas, fresh or frozen
- 2 tbsp of crème fraîche
- 5 g of parsley leaves, roughly chopped
- 1 tbsp of olive oil
- 400 ml of chicken stock, (or vegetable stock)
Method
Step 1
Take a wide, shallow casserole dish and place it on a high heat. Add the oil and make sure the base is covered to help prevent anything sticking. Put the chicken thighs in the pan, skin down and cook on high for 6 mins until the skin has turned golden. Remove and set aside.Step 2
Add the onion and fry for 2 mins, stirring occasionally. Add the garlic, stir, and add the lettuce halves, cut side down for 30 secs. Then flip them over and return the chicken to the pan, skin side up. Add the stock and thyme and bring everything to the boil. Lower to just below boiling and cook for 12 mins.Step 3
Add the asparagus and peas and cook in the stock for 5-6 mins until al dente.Step 4
Check the chicken thighs are cooked through and lift out of the pan onto a plate.Step 5
Stir in the crème fraîche and chopped parsley. Season to taste.Step 6
Return the chicken to the pan and take the whole dish to the table to serve.