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Chicken stew with salsa verde recipe

Chicken stew with salsa verde recipe

352 ratings

Rustle up this gorgeous one-pot meal for Mothering Sunday, serve with fresh salad and crusty bread to mop up the sauce. See method

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 468 calories / serving
  • Freezable
  • Healthy


  • 1 tbsp vegetable oil
  • 1 x 1.080kg pack chicken legs, skin on
  • 500g (16oz) baby onions, peeled
  • 400ml (3/4pt) chicken stock
  • 1 x 200g pack baby carrots
  • 2 bay leaves
  • 200g (7oz) peas, defrosted

For the salsa verde

  • 1 x 30g pack flat-leaf parsley
  • 1 garlic clove, crushed
  • ½ lemon, zested
  • 2 tbsp olive oil

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    5g 23%
  • Sugars

    12g 13%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 19.3g Protein 48.3g Fibre 7.6g


  1. Heat the oil in a large casserole dish. Add the chicken and cook for 15 minutes, until golden on both sides. Remove the chicken and set aside.
  2. Add the onions and fry for 3 minutes to colour. Return the chicken to the pan with the stock, carrots and bay leaves. Bring to the boil then reduce the heat and loosely cover. Simmer for 45 minutes, skimming off any surface fat.
  3. Meanwhile, make the salsa verde. Whizz all the ingredients in a processor until you have a chunky paste.
  4. Add the peas to the stew and cook for 3 minutes more. Cut into a thick chunk of chicken to check that it is cooked through.
  5. Stir in the salsa verde, season well and serve.

Freezing and defrosting instructions

Freeze up to the simmering of 45 minutes. Add the salsa verde fresh.  Defrost at room temperature for an hour. Cook in a large saucepan covered under low heat for 40 minutes to heat through, then add the salsa verde.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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