If you're after a stew that doesn't feel too heavy, then our zesty green chicken stew with broccoli, butter beans and fresh tarragon will hit the spot.
For a thicker stew, whizz a ladleful or two of the finished stew (without the chicken) into a purée and simply add it back into the pan. We do this trick regularly with stews to give it a creamy and fulfilling mouthfeel.
You can easily turn this recipe into a vegetarian version - simply replace the chicken with vegan quorn pieces and swap the chicken stock for vegetable.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
363
Ingredients
1Tbsp.
olive oil
3
medium skinless chicken breasts, cut into finger-sized strips
750ml
chicken stock
200g
small broccoli florets
2
x tins butter beans, drained and rinsed
200g
frozen peas
finely grated zest 1 lemon
100g
half-fat crème fraîche
small handful tarragon, finely chopped
Directions
Step 1Heat oil in a large deep frying pan over medium heat and fry chicken for 3min (it doesn’t need to be cooked through yet). Add stock and bring to the boil. Add broccoli and simmer for 5min, until chicken is cooked through and broccoli is tender.
Step 2Stir through butterbeans and peas and bring back to the boil. Add lemon zest and mix through the crème fraîche and tarragon. Check seasoning. Ladle into 4 bowls and serve with crusty bread, if you like.
GH TIP: If you want to make this vegetarian, simply swap out the chicken for any non-meat alternative (like vegan Quorn's pieces) and use vegetable stock.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
