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. It's full to the brim with nutritional goodness too!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
363
Ingredients
1 Tbsp. olive oil
3 medium skinless chicken breasts, cut into finger-sized strips
750 ml chicken stock
200 g small broccoli florets
2 x tins butter beans, drained and rinsed
200 g frozen peas
finely grated zest 1 lemon
100 g 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.
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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
