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  •  One-pot Spring Chicken  Stew with…
One-pot Spring Chicken  Stew with Asparagus,  Peas and Lettuce

 One-pot Spring Chicken  Stew with Asparagus,  Peas and Lettuce

Brought to you by: OcadoLife
    4 serving
4.0 5 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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Ingredients

  • 1 tbsp olive oil
  • 8 small chicken thighs, skin on and bone in
  • 1 onion, diced
  • 3 cloves garlic, finely chopped
  • 2 baby gem lettuces, halved
  • 400ml chicken stock, (or vegetable stock)
  • 3 sprigs thyme
  • 200g asparagus tips, large ones halved lengthways
  • 160g peas, fresh or frozen
  • 2 tbsp crème fraîche
  • 5g parsley leaves, roughly chopped

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.

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