Total Time
50mins
Prep 10 mins
Cook 40 mins

One-pot suppers aren't just for the colder months. This light, fresh stew just needs crusty bread to mop up the juices.

Ingredients Nutrition

Directions

  1. Heat the oil in a large, flameproof casserole dish. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
  2. Add the peppers and potatoes to the casserole and cook for 3 minutes Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 minutes Serve with some crusty bread.