Sunday Supper: Citrus Summer Chicken Stew

Summer-chicken-and-citrus-007

3 tbsp olive oil
1 chicken, portioned into thighs, drumsticks, wings and breasts
10 cloves garlic, peeled and chopped
2 large onions, peeled and chopped
1 fennel bulb, chopped
4 baby leeks, chopped
600ml chicken stock (or water)
Salt and black pepper
1 handful each fresh peas and broad beans, podded and blanched
1 410g tin borlotti beans, drained
100g large green olives
1 small bunch each chopped fresh parsley and dill
A few tarragon stems, chopped
2 lemons, juiced
3 tbsp plain yoghurt
Parmesan, grated, to garnish (optional)

Heat a casserole dish, add the oil and, on high heat, brown the chicken all over for five to 10 minutes. Turn the heat to medium, add the garlic, onion, fennel and leeks, sweat until tender, then pour in the stock, season and cook on a gentle heat until the chicken is cooked and tender.

Add the peas, broads, borlotti beans and olives, then stir in the herbs, lemon juice and yoghurt. Serve with parmesan, if you like, and perhaps some plain boiled rice.

(via The Guardian)

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Photo Diary

This week we got a miniature Dachshund puppy and called her Margot. The sun has been shining and the house is coming together too. I love my little owl ornament my friend Sarah gave me for my birthday and have been hanging out in the Southsea Coffee Co for the best coffee and pan au raisin in Portsmouth.

I also made a yummy roast vegetable and goats cheese pizza and teamed it with a colourful summer salad. Summer eating is so good and so is a great read like The Simple Things magazine. The article on the London Underground was wonderful and I really want to get hold of some of the prints of poster to display in my home. The London Transport Museum shop has a wonderful selection of posters and other deign pieces.