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
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.
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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
