Summer chicken stew

• olive oil↗2 tbsp tbsp
• leeks↗500g g

  finely sliced

• plump garlic cloves↗2

  finely sliced

• thyme sprigs↗2

  leaves picked

• chicken thighs↗8

  skinless and boneless

• new potatoes↗500g g

  larger ones quartered, smaller ones halved

• chicken stock↗350ml ml
• green beans↗200g g
• frozen petit pois↗350g g
• lemon↗

  wedges, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.

2. 2

   Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.