Although we’re in July, the weather has been anything but summery lately and so I made this stew to try and brighten things up. The green chicken Thai paste gives it a kick and the beans turn it into a healthy dinner.
To tell you the truth, I’m not sure whether it originates from Britain – there are Hawaiian versions too – but it makes for a good alternative to the traditional casseroles that are more suited to winter climes.
To make the summer chicken stew:
Heat a tablespoon of olive oil in a large pan and add four seasoned chicken legs, cooking them on each side for about three minutes. Remove the chicken from the pan, along with most of the oil, and add one sliced red onion, cooking it until it’s softened.
Add three tablespoons of Thai green curry paste to 600ml of chicken stock, stirring well. Pour the stock into the pan, adding a 400g tin of flageolet beans. Add the chicken back into the pan and cover and cook for 15 minutes. Add 300g of frozen broad beans, a handful of chopped mint, parsley and basil and cook for another couple of minutes. Serve with crusty bread for the juices.
Inspiration behind this recipe was taken from delicious magazine.