Joe?s one pan lemon chicken stew

Mon, 12 November 2018

Chef Joe Shannon was in the kitchen to whip up this delicious and warming dish. 

Ingredients:

8 Chicken Drumsticks
2-3 Tbls. oil
50g Pureed Garlic
1 large onion
1 bulb of fennel
1 leek
1OOg frozen peas
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh dill
a few sprigs of fresh tarragon
500 ml chicken stock
50g de-stoned green olives
50G cannellini beans
2 lemons
2 large eggs
2 tablespoons natural yoghurt
extra virgin olive oil
Parmesan cheese

Method:

Put a large pan over a medium heat and add 3 tablespoons of oil.
Season the chicken drumsticks and place in the pan.
Cook for 10 minutes, until browned on all sides, turning regularly, then remove to a plate.
Meanwhile, prep your veg.
Peel and finely chop the onion.
Trim and finely chop the fennel, trim and finely slice the leek.
Pick the herb leaves and finely chop the stalks.
There should be a few tablespoons of fat left in the pan; if you have more, get rid of most of it. Add the garlic, onion, leek, fennel and herb stalks 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.
Bring the mixture back up to a boil, stir in the olives, peas and cannellini beans.
When the vegetables are done, add most of the herb leaves, reserving some for garnish.
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 – it should just add a gorgeous shine.
Stir in the yoghurt before ladling the stew into bowls.
Drizzle a little extra virgin olive oil over each bowl, grate over a little Parmesan and serve sprinkled with the reserved herbs.