Cornish Food Market

Chicken Stew with Spring Vegetables

Method

Serves 6. Takes 25 minutes to prepare, 30 minutes to cook.

1. Heat the oil in a shallow casserole and gently cook the bacon until golden and crisp. Remove with a slotted spoon and set aside.
2. Add the fennel, shallots and garlic to the pan with the butter and cook for 5 minutes until starting to soften. Stir in the flour and cook for just a minute, then slowly stir in the wine and hot stock. Bring to a simmer then add the chicken, bacon and potatoes and cook for 10 minutes, until the chicken is just cooked.
3. Add the green beans, broad beans and peas and simmer for 6 minutes, then stir in 2 tbsp sun dried tomato pesto and season. Serve in bowls, topped with ½ tsp additional pesto and a good sprinkling of fresh flat leaf
parsley.
4. To freeze: leave out the pesto and parsley and cool. Freeze for up to 3 months. To serve, defrost completely, then reheat, adding the pesto and
parsley.

Ingredients

2 tbsp olive oil
6 slices Cornish smoked streaky bacon, chopped
1 fennel bulb, finely chopped
12 shallots, peeled
2 garlic cloves, peeled and crushed
25g unsalted butter
2 tbsp plain flour
250ml dry white wine
600ml chicken stock, hot
4 skinless free range chicken breast fillets, each diced into 6 pieces
250g Cornish new potatoes
125g fine beans
100g podded broad beans
100g peas
3 tbsp sun-dried tomato pesto
1 tbsp finely chopped fresh flat leaf parsley