Hands down family favourite, not too rich as lovely swaps for more traditional French ingredients aka butter / cream for extra virgin olive oil and greek yoghurt. Chicken thigh to keep it lovely and succulent. Lots of lemon essential here! Serve it up with green beans, optional steamed white potatoes too just depending on your hunger levels or family needs.
FRENCH CHICKEN STEW WITH GREEN BEANS
Serves 4
Gluten free (opt) : Dairy Free
1 tbsp extra virgin olive oil
800g chicken thigh, deboned and fat trimmed
1 small white onion, diced
4 cloves garlic, sliced
2 stalks celery, diced
200g button mushrooms, halved
500g carrots, diced
3 tbsp wholemeal flour or gluten free flour
2 ½ cups chicken stock
4 sprigs fresh thyme
1 sprig fresh rosemary
⅓ cup greek yoghurt
2 tsp lemon zest + fresh lemon wedges, to serve
Sea salt and black pepper
To serve: 300g green beans, steamed and fresh parsley
Heat oven to 170C. Add ½ tbsp olive oil to a large 30cm cast iron casserole dish (or stove/oven proof dish) and place on medium heat, season the chicken thigh with salt and pepper and then brown off the chicken on all sides and transfer to a plate. Add remaining oil to the pan with white onion, garlic, celery, mushrooms and carrot and cook until onion is translucent and vegetables have softened slightly. Sprinkle flour over the top and mix then pour in the chicken stock. Add the chicken thigh back into the pan. Grate lemon zest into the pan, add the yoghurt and nestle the herb sprigs into the middle of the pan. Cover and place in the oven to cook for 40-45 minutes. Once cooked remove the herbs from the dish and season with salt and pepper. Serve with lemon wedges so each person can give their plate a big squeeze of lemon juice, fresh parsley leaves and steamed beans (or a crunchy green side salad).
MACROS PER SERVE
Protein 47g
Carbs 27g
Fats 13g
Fibre 7g
Cals 410
