On Tuesday evening I had the lovely Fig over for our usual bout of zombieness and so was flicking around on the internet looking for something to cook. I fancied something stewish as Tuesday was sunny but cold but also something springish and light. I found this recipe online and decided to give it a go. It’s a Jamie Oliver recipe and I do find the ‘a handful of this’ and ‘a handful of that’ approach to be rather annoying, however, it’s all I’ve got to go with so I shall replicate it here.
The recipe as listed serves ‘4-6’, so I scaled it down for just the three of us. Rather than using one chicken and jointing it, as suggested, I opted for 2 bone-in chicken thighs per person, and that seemed to have worked well.
1 large chicken (or two chicken thighs per person)
6 cloves of garlic
1 large onion, chopped
1 bulb of fennel, finely chopped
1 leek, thinly sliced
1 handful of asparagus spears (I used about 10 spears) (snap the woody ends off)
1 handful of fresh peas (I used about 200g)
1 handful of broad beans (Sainsbury’s had no broad beans so I opened for trimmed French beans)
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh dill
A few sprigs of fresh tarragon
600ml of chicken stock
1 large handful of stoned green olives (I used 12 large green olives)
1 x 400g tin of cannellini beans
2 large eggs
2 tablespoons of natural yoghurt
Joint the chicken into legs, thighs, breasts and wings.
Put a large saucepan over a medium heat and add 3 tablespoons of olive oil.
Season the chicken portions and place in the pan. Cook for 10 minutes, until browned on all sides, turning regularly, then remove and set aside.
Once you have browned the chicken there should be a bit of fat left in the pan. Add the garlic, onion, leek, fennel and half of the herbs and cook until softened, stirring occasionally.
Place the chicken back in the pan, pour in the stock and season with black pepper. Cover with a lid, then cook over medium-low for around 45 minutes, or until the chicken is tender and falling off the bone.
Bring the mixture back up to a boil, and stir in the olives, peas, broad beans and cannellini beans. When the vegetables are done, add most of the herb leaves, reserving some for garnish.
Remove the chicken from the stew and use 2 forks to pull the meat off the bones. Discard the bones, return the meat to the pan, then season and remove from the heat.
Beat the juice of 2 lemons and the eggs together well, then pour slowly into the stew – don’t let it boil or the egg mixture with scramble.
Stir in the yoghurt before ladling the stew into bowls. (I mis-read this instruction and just dolloped the yoghurt on top. Still, it worked ok.)
Grate over a little Parmesan and serve sprinkled with the reserved herbs.