Summer Chicken & Basil Stew

1. 1

   Heat the oil in a large, flameproof casserole dish.

2. 2

   Dust the chicken thighs with the seasoned flour and add to the casserole.

3. 3

   Cook over a high heat, turning once, until golden all over.

4. 4

   Add the peppers and potatoes to the casserole and cook for 3 minutes Pour in the white wine and chicken stock and season with salt and pepper.

5. 5

   Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through.

6. 6

   Stir in the basil and cook for another 5 minutes Serve with some crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.